Cabbage and Roasted Carrot Salad with Dill and Cumin

A simple but flavorful salad that celebrates the sweet, earthy flavors of roasted cabbage and carrots. The cumin adds a warm, slightly smoky note, while the dill and lemon juice provide a bright, refreshing contrast.

This salad was inspired by a trip to a small family-run farm in the countryside. The farmer, a kind and passionate woman, showed us around her fields, where she grows a variety of vegetables, including cabbage and carrots. She explained that she loves to roast these vegetables together, as the natural sweetness of the carrots complements the slightly bitter flavor of the cabbage perfectly. We were so inspired by her enthusiasm and her love for her craft that we decided to create our own version of her salad, adding a few of our own touches along the way.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 small head of green cabbage, thinly sliced
• 1 pound carrots, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh dill
• 2 tablespoons lemon juice

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss cabbage and carrots with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast in preheated oven for 20 minutes, or until tender and slightly browned.
3. Remove from oven and let cool slightly.
4. In a large bowl, combine roasted cabbage and carrots, dill, and lemon juice. Toss to coat.
5. Serve immediately.

Why It Works

• Roasting the cabbage and carrots brings out their natural sweetness and caramelizes their edges, creating a slightly smoky flavor.
• The cumin adds a warm, earthy spice that complements the sweetness of the vegetables.
• The dill provides a fresh, herbaceous flavor that brightens up the salad.
• The lemon juice adds a touch of acidity that balances out the sweetness of the vegetables and the richness of the cumin.