Spicy Carrot Ribbon Salad
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.
1 lb. medium carrots (about 5)
2 Tbs. fresh lime juice
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
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.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 121
, pp. 75
December 19, 2012