Carrot Salad with a Hit of Heat |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Some like cooked carrots, while others prefer them grated to make a crunchy salad. You can do either with this recipe-just toss steamed carrot coins with the dressing. The sweetness of the carrots is balanced by the fresh bite of the sambal oelek and chopped herbs. I suggest a mix of cilantro and mint, but you could use 3 tablespoons of just one or the other, if you wish; minced chives are an optional extra. One teaspoon sambal gives subtle heat; two give a noticeable punch. You can also make this salad with boiled sweet potatoes, peeled and chopped into bite-sized chunks-a delicious version. Ingredients:
3 tablespoons extra-virgin olive oil |
1 tablespoon fresh lemon juice |
1 teaspoon sambal oelek (ground fresh chile paste) |
4 cups coarsely grated carrot (about 1 pound) |
3/8 teaspoon kosher salt |
2 tablespoons chopped fresh cilantro |
1 tablespoon minced fresh mint |
1 tablespoon minced fresh chives (optional) |
Directions:
1. Combine first 3 ingredients in a large bowl, stirring with a whisk. Add carrot and salt; toss to coat. Let stand 30 minutes. Just before serving, add cilantro, mint, and chives, if desired; toss to combine.
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