Spicy Carrots



This recipe was not only tasty, but it was SUPER easy to make! I ate it for dinner and had the left overs for the next day’s lunch. This time let the flavours mingle and really set it. I’ll just say that I was truly sad when I had eaten the last bite.

I admit that originally I anticipated having the salad as just the carrots and arugula, but seeing as that alone isn’t too substantial, I cooked up some sushi rice as a base. The sticky rice was an excellent compliment! This would also be good on a bed of quinoa or wild rice (mm… wild rice would actually be a  GREAT idea with this) or even lentils.


  • 3 large carrots
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons grapeseed oil
  • 1 small red onion (or shallot), chopped
  • 1/2-1 teaspoon sriracha hot sauce (or hot sauce of choice) (the amount depends on how spicy you want it)
  • 1/4 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon agave (or maple syrup or honey)
  • 1 1/2 cups arugula (or 1 hefty handful)
  • salt
  • 1 cup cooked grain of coice


In a large saucepan, cover the carrots with water and bring to a boil. Decrease the heat and cover, cook for 15 minutes (until tender). Drain the carrots and, as hot as you can handle, chop the carrots about 1/4 inch thick. Place the chopped carrots into a bowl and toss with the apple cider vinegar.

Meanwhile, cook the onions over medium heat with the oil until golden (about 10 minutes). Pour the onions into a bowl and add the hot sauce, coriander, cumin, lemon juice, agave, and a healthy pinch of salt (about 1/4 teaspoon). Add the carrots and toss well. Cover the bowl and let sit for at least 10 minutes (30 minutes would be ideal!).

Portion the cooked grain of your choice onto each place, place arugula on each portion and top with the spiced carrots.

VOILA! Super easy and super tasty. This would be a great starter salad with out the cooked grain or, as I mentioned, more a more substantial meal with the grain. Also, for my lunch, to give it that extra oomph, I added about 1/4 cup of broccoli sprouts and it was delectable.


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