Marinated Carrot Salad With Ginger & Sesame Oil |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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An Asian take on a French salad. Ingredients:
1 lb carrot, peeled and shredded |
1 garlic clove, minced |
2 tablespoons sherry wine vinegar |
1 cup cilantro, chopped coarsely |
1/2 cup grapeseed oil (or olive oil) |
salt and pepper |
1/3 cup fresh carrot juice |
2 tablespoons mayonnaise |
1 1/2 teaspoons sesame oil |
3/4 teaspoon fresh ginger juice (squeezed fro 2 tsp. finely grated fresh ginger) |
Directions:
1. In a medium bowl, toss the shredded carrots with the garlic, vingear, 1/2 cup of the cilantro and 1/4 cup of the grapeseed or olive oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain.
2. Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of oil. Season the carrot dressing generously with salt and pepper.
3. Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately. Enjoy!
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