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Recipe

Spicy Carrot Ribbon Salad

Scott Phillips

Servings: 4

Crushed red pepper gives this pretty carrot salad some heat, while coriander seeds and fresh parsley add a slight Middle Eastern flavor. Try it with dishes like braised lamb and chicken stew.

Ingredients

  • 1 lb. medium carrots (about 5)
  • 2 Tbs. fresh lime juice
  • Kosher salt
  • 1/2 small red onion, thinly sliced (about 1/2 cup)
  • 1 tsp. coriander seeds, crushed
  • 1/8 tsp. crushed red pepper flakes
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 1 Tbs. extra-virgin olive oil

Nutritional Information

      Calories (kcal) : 80
      Fat Calories (kcal): 35
      Fat (g): 3.5
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 0
      Sodium (mg): 210
      Carbohydrates (g): 11
      Fiber (g): 3
      Protein (g): 1

Preparation

  • Peel the carrots, then shave them with the vegetable peeler into long, thin ribbons; you’ll have about 4 cups.
  • In a medium bowl, toss the carrots with 1 Tbs. of the lime juice and 1/4 tsp. salt and let sit for 10 to 15 minutes.
  • Meanwhile, in a small bowl, combine the onion with the remaining 1 Tbs. lime juice, the coriander seeds, pepper flakes, and 1/4 tsp. salt. Let sit for 10 minutes, then add to the carrots along with the parsley. Toss to combine, drizzle with olive oil, and serve.

Reviews

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Reviews

  • user-508804 | 12/20/2017

    This salad is requested party after party.
    A large gathering for Christmas dinner,
    this will be served, once again.

  • ellen3409 | 11/13/2016

    The crushed coriander and lime juice combination really make this dish! I recommend a generous measure on the coriander seeds. It is also a great pop of color on the table. I have used both orange carrots and colored carrots. I use the adjustable slicing disc in my food processor to make thin ribbons of carrot.

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