Carrot-cilantro salad with ginger dressing
Carrot-cilantro salad with ginger dressing
Rating: (1 rated)
Recipe Yield: Total time: 45 minutes | Serves 6 to 8
1 pound carrots, peeled and shredded 1 cup chopped cilantro, divided 1/2 cup grape seed oil, divided 2 tablespoons sherry vinegar 1 clove garlic, minced Fine sea salt Freshly ground black pepper 1/3 cup fresh carrot juice 2 tablespoons finely grated fresh ginger 2 tablespoons mayonnaise 1 1/2 teaspoons toasted sesame oil

Step 1 In a medium bowl, toss the shredded carrots with one-half cup of the cilantro, one-fourth cup of the grape seed oil, the vinegar and garlic, and salt and pepper to taste. Set aside and allow the carrots to marinate for 15 minutes.

Step 2 In a small saucepan, boil the carrot juice over medium heat until reduced by half, about 5 minutes. Pour the carrot juice into a small bowl and let cool.

Step 3Wrap the ginger in a piece of cheesecloth and squeeze it over a small bowl to extract the juice, saving three-fourths teaspoon of the juice. Set aside. Whisk together the carrot juice, remaining one-fourth cup of the grape seed oil, mayonnaise, sesame oil, ginger juice, one-fourth teaspoon salt and one-eighth teaspoon pepper.

Step 4Strain the marinated carrots and discard the liquid. Add the carrot dressing and remaining one-half cup of cilantro to the drained carrots and toss well. Season to taste and serve immediately.

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