Carrot Salad with garlic and fresh parsley

Aug 7th, 2015

People first grew carrots to heal a variety of ailments before eating them as vegetables. Carrots have been cultivated approximately for 5000. “Carotte” in French, “Carota” in latin or “Karoton” in Greek have a common sound named after the beta-carotene found in this root vegetable.

Easy to grow and resistant to frost, carrots have loaded with good vitamins.

Excellent source of vitamin A.
The beta-carotene found in carrots is transformed by the body into Vitamin A. One medium carrot provides 200% of your daily-recommended value of vitamin A.
• This vitamin is also known as retinol and helps maintaining the eyes healthy.
• Choose the deep orange color for a maximum of beta-carotene.

Good source of vitamin C
• Contributing to a healthy immune system.
• Strengthening teeth and gum.

Good source of vitamin K
• Maintaining the blood’s ability to clot.

Carrots come in a variety of colors: white, yellow, orange, red and purple.


2 large carrots, 2 crushed garlic clove, ½ tsp of freshly grounded cumin, ½ tsp of paprika, a pinch of cinnamon, 1 tsp of balsamic vinegar, 2 tsp of extra virgin olive oil, salt, freshly chopped parsley


1. Rinse carrots, peel and slice them in equal sizes.

2. Cook them in water.

3. In a large bowl, mix olive oil, balsamic vinegar, garlic and all the spices and parsley.

4. When the carrots are cooked to al dente, remove them from the water and toss them with the mixture and let them cool off in room temperature.

Ayurveda Concepts :

Carrots contain alot of nutrients. It helps reduce heart disease and fight bronchitis. It helps reduce vatha and kapha. Garlic relieves vatha and kapha.

Note: The carrot salad should be served room temperature and is an excellent side dish.

To read the full article please download our Asana Journal App or purchase Issue 152 Aug 2015

Asana Journal

Leave a Reply

Share This Story, Choose Your Platform!