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Shaved Carrot Salad with Toasted Cumin and Cilantro Vinaigrette
This carrot salad makes a beautiful presentation and, because it requires hardly any knifework, is a breeze to prepare. Shaving the carrots with a vegetable peeler creates lots of surface area to which the dressing can cling while also tenderizing the carrot. Choose large, thick carrots because they’re easier to shave than slender ones, and stop shaving when you reach the core, which can be very tough. When microwaving the carrot ribbons, take care not to overcook them; they should wilt but remain tender-crisp. This is a great accompaniment to roasted pork or chicken.
4
Servings
30 minutes
10 minutes active
Ingredients
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½
cup roughly chopped fresh cilantro stems, plus ½ cup lightly packed cilantro leaves, roughly chopped, reserved separately
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1
jalapeño OR serrano chili, stemmed and seeded
Directions
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01In a blender, combine the cilantro stems, jalapeño, oil, lime juice, honey and ¼ teaspoon each salt and pepper. Process until mostly smooth, scraping the blender jar as needed, about 1 minute; set aside.
