Five Ways to Cook a Carrot
The Farmer's Market is overflowing with carrots the week, as is your CSA share, no doubt. Here we present five basic carrot cooking techniques to use as a jumping off point for your custom carrot crea...
Between the gorgeous bunches we can't resist at the farmers market and the bounty in our CSAs, we seem to have carrots coming out of our ears right now. Instead or roasting them, let their natural crunch and flavor shine in this raw salad.
Ingredients
SERVINGS: 4 Serving(s)
Salad
- 5 Large carrots, peeled and ribboned into thin strips
- 5 Radishes, thinly sliced
- 1 handful mint, leaves rolled up and thinly sliced, plus extra leaves to garnish
- 1 tablespoon sesame seeds, nigella seeds, or seed of choice
Dressing
- 3 tablespoons rice vinegar
- 1/4 cup water
- 1/4 teaspoon sea salt
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil
- 1 tablespoon honey
- ground black pepper
Instructions
Soak carrot ribbons in a bowl of ice water for 15 minutes, drain and air dry or dry in a salad spinner.
In a small mixing bowl whisk together dressing ingredients. Taste and adjust seasoning.
Add carrot ribbons to a large serving bowl or platter and top with radishes and mint. Drizzle with dressing and gently toss to combine.
Top with seeds and garnish with extra mint leaves. Serve immediatly.
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