Spiced carrot salad
Indulge in the vibrant flavors of spiced carrot salad. A harmonious blend of exotic spices enhances the natural sweetness of fresh carrots. Enjoy a culinary journey of rich taste and tantalizing textures in every bite.
Ingredients:
- 450g carrots with fresh green tops if available
- 1/3 cup currants
- 1/2 cup chopped pistachios, toasted
- 1 tablespoon coriander seed, toasted
- 2 teaspoons anise seed, toasted
- 1/4 teaspoon cinnamon
- 1 tablespoon honey
- 1/2 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt, divided
- 1/2 cup loosely packed picked fresh dill
- 1/2 cup loosely packed fresh cilantro leaves
Instructions:
- Cut off the leafy carrot tops, leaving about 1/2 inch of the green part if they are fresh and vibrant. Peel the carrots and slice them thinly lengthwise. Boil a large pot of water with salt and briefly cook the carrots for around 1 minute until they are slightly tender but still firm. Plunge them into ice water to stop the cooking process, then drain after they have cooled down. Dry them off with paper towels.In a medium bowl, place the currants and cover them with hot water. Let them soak for 10 minutes until they plump up, then remove and discard the water.Combine coriander, anise, cinnamon, honey, oil, lemon juice, and 1/2 teaspoon of salt in a blender. Blend until the mixture is slightly chunky but the seeds are broken down.When ready to serve, mix together the cooked carrots, soaked currants, pistachios, and the prepared dressing in a large bowl. Ensure the carrots are well coated with the dressing. Add herbs and gently toss everything together. Serve immediately.
Summary:
- Calories: 1729 kcal
- Fat: 139 g
- Protein: 20 g
- Carbs: 123 g
- Potassium: 2697 mg
- Magnesium: 177 mg