For this carrot ribbon salad, shaved carrot is tossed with a toasted cumin, honey, oil, and cider vinegar dressing and garnished with cilantro. It’s a healthy side dish that’s easy to toss together, making it perfect for picnics, potlucks, and weekend cookouts.
Adapted from Joe Woodhouse | Your Daily Veg | Kyle Books, 2022
Really quick to put together, this easy carrot ribbon salad will happily sit alongside many other dishes. It is delicious as part of a Vietnamese noodle salad, alongside falafels or in pitas and wraps to add crunch. I like to make a double batch and put it down on the table at barbecues for guests to help themselves. It goes well with pretty much anything.–Joe Woodhouse
Carrot Salad FAQs
You can use a mandoline, vegetable peeler, or knife to create carrot ribbons. Our testers found that a vegetable peeler was the easiest to use. Start at the fat end of the carrot and apply firm pressure while pushing the peeler down the length of the carrot. The more pressure you apply, the thicker your ribbons will be. Once you get to the core of the carrot, flip it over and repeat.
If you’re one of the many whose tastebuds won’t allow you to love cilantro as much as the rest of us do, first of all – we’re so sorry. Some folks just don’t like it due to personal preference, but to others this tasty herb has a soapy flavor. The reason for that? Genetics. A small percent of the population possesses a variation in a group of olfactory-receptor genes which makes the soapy-flavored aldehydes in cilantro leaves more prominent.
If you don’t care for cilantro, or have the genetic olfactory-receptor gene variation, you can still enjoy all of the foods that the rest of us do. Simply substitute parsley. Yes, the final result will be a bit different, but it’ll be something that everyone will enjoy.
Our first thought was grilled or roast chicken, a rack of lamb, or lamb burgers – but a glance through the tester notes below the recipe shows that the salad is delicious with just about anything it’s served beside.
Carrot Ribbon Salad
In a small skillet over medium-low heat, dry-toast the cumin seeds until aromatic, stirring occasionally, 3 to 4 minutes.
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.
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.)
When ready to serve, mix in the cilantro leaves and stalks. Arrange in a serving bowl or on a platter and serve.
Serving: 1portionCalories: 85kcal (4%)Carbohydrates: 10g (3%)Protein: 1g (2%)Fat: 5g (8%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 49mg (2%)Potassium: 254mg (7%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 11303IU (226%)Vitamin C: 5mg (6%)Calcium: 34mg (3%)Iron: 1mg (6%)
Recipe Testers’ Reviews
Originally published May 30, 2022
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