Sang Lee Farms never ceases to surprise me. Even Irene, the tropical storm which left towns flooded and people without electricity, was not enough to stop them from delivering these gorgeous carrots to the DUMBO CSA. I love how the carrots I now eat are orange, yellow, and purple. Bugs Bunny would be so totally jealous.
Do you have leftover cilantro and ginger from that chilled soup? You’re in luck: this salad can help you use up the rest of it. Are you genetically predisposed to think cilantro tastes like soap? You’re in luck: you can use parsley instead. Thanks to Alice Waters and The Art of Simple Food for this recipe!
Baton Disclaimer: Waters suggests cutting the carrots into little batons. How lovely. Perhaps when I one day get my dream cutting board named Fred will I make beautiful batons as she suggests. For now, my carrots will have to settle with being simply “batonesque.”
- 4 large carrots (I used 7 smaller ones)
- 1/2 teaspoon each cumin and coriander, toasted and ground
- One 1-inch piece of fresh ginger, peeled and finely grated
- a pinch of cayenne
- juice of 1/2 lime
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped cilantro or parsley
- Peel carrots and cut into little batons (see baton disclaimer above) about 2 inches long and 1/4 inch square. Cook in salted boiling water until carrots are almost tender; they should be pliable, but still crisp in the center. (This only took a few minutes) Drain and season with salt.
- In a small bowl, mix together cumin, ginger and cayenne. Pour over the warm carrots and toss gently. Marinate for a few hours or in the refrigerator overnight.
- Just before serving, whisk together lime juice, olive oil and parsley or cilantro. Pour over carrots and toss gently. Taste for seasoning and add salt or lime juice as needed.