20 minutes
A refreshing and aromatic salad made with carrots, a blend of spices, and a tangy lime dressing, garnished with herbs.
Carrots, peeled and cut into batons
0 lb
to taste
Cumin, toasted and ground
teaspoons
Coriander, toasted and ground
teaspoons
Fresh Ginger, peeled and finely grated
0 oz
Cayenne
pinches
Lime Juice, from ½ lime
tablespoons
tablespoons
Flat Leaf Parsley, chopped
tablespoons
1. Prepare and Cook Carrots
Peel the carrots and cut them into batons that are about 2 inches long and ¼ inch square. Bring a pot of salted water to a boil and add the carrot batons. Cook until they are almost tender, with a slightly crisp center. Once done, drain well.
2. Marinate Carrots
In a bowl, mix together the ground cumin, coriander, grated ginger, and a pinch of cayenne. Pour this mixture over the warm carrots and gently toss to coat. Let the carrots marinate for a few hours, or overnight if possible.
3. Dress and Garnish the Salad
Whisk together the lime juice and extra-virgin olive oil. Toss the marinated carrots with this dressing. Sprinkle chopped cilantro or parsley over the salad. Taste and adjust seasoning with more salt or lime juice if needed.
Choose fresh, high-quality carrots that are firm and bright in color. Organic carrots often have a sweeter, more robust flavor, which is ideal for this salad. Look for thinner carrots if possible; they tend to be more tender and flavorful.
Toast cumin and coriander seeds before grinding to dramatically enhance their flavor; this step deepens the complexity of the seasoning.
Always taste and adjust seasoning at the end for the perfect balance of flavors.
Ensure your dressing is a perfect blend of acidity, sweetness, and spice with high-quality olive oil, fresh lemon juice, and a touch of honey or agave.
When cutting the carrots, aim for uniformity in size and thickness to ensure even cooking and a consistent texture. Consider using a mandoline to slice them thinly at an angle for a visually appealing presentation.
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