Incredible. Truly addictive.
We simply loved this salad. It was amazing how all the flavours just came together to create a dish that was really difficult to stop eating! The texture is also divine...firm but not crunchy. Will be making this many more times!
Loved the flavors of this side as did our guests, even some picky eaters. I did lighten this a bit by replacing half the oil with fat-free chicken broth. This is great for a potluck as you can prepare it well in advance and just go. Also, while it has lots of lovely flavors none of them are so strong that you could put this next to lots of other dishes.
this is excellent. i didnt have parsely so i used fresh basil, fresh cilantro, and fresh mint. YUMMY.
Try using paprika instead of cayenne and also drop the mustard very nice!
I adored this dish! And so did Dh, much to my surprise-the texture really appealed to him as well as the flavor. I made it in the morning for dinner that night and will make a point of trying it a day ahead next time just to see what that's like. I'll bet Mirj's suggestion of using cilantro to replace the parsley would be great. I plan to try that as well.
I made this as part of the Make A Chef weekend (November 2003). The combination of mustard and lemon juice adds a very interesting taste to the carrots. I usually smother this salad in fresh coriander, the parsley gave it a nice, subtle taste.