Carrot Salad with lemon turmeric vinaigrette

Time 35 minutes
Yields Serves 4 to 6
Carrot Salad with lemon turmeric vinaigrette
(Irfan Khan / Los Angeles Times)

Bring a large saucepan of salted water to a rapid boil, then stir in the carrots and bulgur and remove from heat. Set aside until the carrots and bulgur are just tender, about 5 minutes. Drain well, and set aside to cool slightly.


In a large bowl, whisk together the olive oil, lemon juice, turmeric, garlic, cumin and ½ teaspoon salt, or to taste. Add the carrot mixture, cabbage, garbanzo beans, parsley and green onions and toss well. (The salad can be prepared up to 2 days ahead of time at this point; simply cover and refrigerate.) Taste and adjust the seasoning if desired before serving. Serve the salad with additional lemon wedges and a drizzle of olive oil, and sprinkle over the feta cheese.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.