Carrot Ribbon Salad
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"Thin ribbon like cut carrots tossed in a salad"
Serves 6 | Prep Time 15 minutes PT15M | Cook Time 2 minutes PT17M | Side Dish / BeerWhy I Love This Recipe
This is another different dish, at the very least for me but it is a fun one to make and definitely not a let down.
Ingredients You'll Need
1 tablespoon cumin seeds
1 tablespoon honey
2 tablespoons olive oil
2 tablespoons cider vinegar
14 ounces (about 4 large) carrots, finely sliced with a vegetable peeler, mandolin, or knife
3/4 ounce (about 1/2 cup) fresh cilantro, leaves picked and stalks finely chopped
Sea salt flakes and freshly ground black pepper
Directions
1. In a small skillet over medium-low heat, dry-toast the cumin seeds until aromatic, stirring occasionally, 3 to 4 minutes.
2. Transfer to a mortar and pestle and give them a couple of bashes to crack the seeds. Leave some chunks as they provide a good texture to the final salad.
3. Combine the cracked seeds, honey, oil and vinegar in a bowl with a good pinch of salt and pepper. Toss the carrots with the dressing and allow to sit for 15 minutes or so, giving them a turn when you remember. (The salad can sit for longer if you want; the carrots will start to slacken and give up their juices to add to the dressing.)
4. When ready to serve, mix in the cilantro leaves and stalks. Arrange in a serving bowl or on a platter and serve.
Pairs Well With
This dish can pair nicely with a vinegar dressing, or another sauce.
Questions, Comments & Reviews
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