Dry toast the cumin seeds and pistachios in a small skillet over low heat for 5 minutes. Set them aside.
Combine lemon juice, honey, turmeric, salt, and pepper in a serving bowl. Then, whisk in the olive oil.
Add the shredded carrot and toss to combine. Garnish the salad with cumin seeds, pistachios, and mint.
Notes
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.