Wednesday, June 29, 2011

Carrot and cilantro salad

4-5 carrots, grated (a food processor grating blade works great for this)
1/2 bunch cilantro, chopped

For dressing:

2 tablespoons Dijon mustard
1 tablespoon honey
1/4 cup cider vinegar
1/2 cup grapeseed or canola oil
salt and pepper

Mix the carrots and cilantro together. If you grated your carrots in the food processor, use that to make the dressing. Combine all but the oil, whir, and add the oil in a slow stream until emulsified. (Or whisk together in a small bowl.) Add dressing to carrots just before serving.

Cool, quick, cheap, tasty. The perfect summer salad. (And in my opinion, a more flavorful and less mayonnaise-y alternative to slaw.)

1 comment:

  1. I make this same salad but add 1/2 t ground cumin to the dressing and a handful of raisins or chopped cashews if they're available. Last week I ate the entire bowl myself and wanted more.