Marinated Carrot Salad With Ginger & Sesame Oil

An Asian take on a French salad.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  lb carrot, peeled and shredded
• 1  garlic clove, minced
• 2  tablespoons sherry wine vinegar
• 1  cup cilantro, chopped coarsely
• 1⁄2 cup  grapeseed oil (or olive oil)
•  salt and pepper
• 1⁄3 cup  fresh carrot juice
• 2  tablespoons mayonnaise
• 1 1⁄2 teaspoons  sesame oil
• 3⁄4 teaspoon  fresh ginger juice (squeezed fro 2 tsp. finely grated fresh ginger)

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!