Marinated Carrot Salad With Ginger & Sesame Oil

Total Time
25mins
Prep 20 mins
Cook 5 mins

An Asian take on a French salad.

Ingredients Nutrition

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!
Most Helpful

5 5

This salad is so refreshing. The flavor of the dressing is light and sweet. I kept my carrots a bit larger (I love a big crunch) then the recipe called for. I also added a bit of basil because I am sure my basil plant will be frozen any day now.