Carrot salad: Unleashing the power of cumin and honey in a kid‑approved recipe

Every caretaker who cooks is a creature of perpetual fatigue. The shared struggle is a familiar one: you pour your all, labor, and flex your creative muscles, only to be ultimately deflated by a brief phrase. "No good." Eventually, every caregiver reaches the same verdict. When it comes to children, it's safest to stick to tried-and-true (yet nourishing) recipes. This sounds just like our carrot salad.

When I'm cooking for children, I understand that how much "main course" will be consumed largely hinges on the side dishes. For me, the sure shots are mashed potatoes and the aforementioned carrot salad. Lots of variations have found their way into my carrot salad - with apples, kohlrabi, and even sunflower seeds. One brave day, I decided to experiment by introducing two entirely unusual elements for these types of dishes - ground cumin and honey. The outcome? An absolute hit.

Nowadays, this version of carrot salad is mostly what I prepare for my family. We all cherish it, and it warms my heart knowing that besides the healthy carrots, the kids are also receiving nourishment from the honey. This is a classic "win-win" scenario, and it warms my heart!

Ingredients:

• A few carrots, approximately 1.1 lbs,
• 3 tablespoons of olive oil,
• 3 tablespoons of lemon juice,
• 1 teaspoon of honey,
• 1/2 teaspoon of ground cumin,
• salt, pepper (optional).

1. I peel and grate the carrots using the medium-sized slots of the grater. I then toss in olive oil and lemon juice. A teaspoon of honey is also added - liquid is preferred, but the most crucial aspect of this ingredient is its authenticity.
2. I add a dash of salt and a pinch of pepper for seasoning. Usually, sugar is a common addition in such recipes, but in this one, it's conveniently substituted by honey.
3. I give everything a good stir, and voila, it's ready. Bon appetite!