Coriander, cilantro recast classic carrot salad

For the past few weeks — months even — choruses of “peanut butter and jelly!” … “quesadilla!” have answered my question of “what would you like for lunch?”

Until this past week’s: “Salad!” … “with croutons!”

Adaptable mom that I am, I did not have salad greens washed, ready to dress and garnish with croutons. And we’re not much for prewashed spring mixes in our house.

The best that I could do on the fly was grate a carrot, usually served as carrot sticks, squeeze some lemon juice on top and sprinkle with a few french-fried onions. Not what he had in mind, my 2 ½-year-old pointed out. I had reasoned that my kids are known to eat almost anything with a spritz of lemon on top.

But the exercise did put me in the mood for a more refined version of carrot salad, and not just the old carrot-raisin concoction tossed with mayonnaise in which I usually substitute plain yogurt for extra tang.

Right on cue, I saw this recipe from the Kansas City Star that incorporates one of my favorite spices, coriander seeds, and increases the health profile of the dish — not to mention its vibrant color — with turmeric. Dry-roasted peanuts lend more crunch, but I’d consider roasted cashews or pistachios.

Tribune News Service photo

Cilantro-Carrot Salad

1 scant teaspoon coriander seeds

1 small garlic clove, peeled and finely minced

3 tablespoons freshly squeezed lemon juice

1/4 teaspoon turmeric

1/4 teaspoon red-pepper flakes

3 tablespoons olive oil

Salt, to taste

1 pound carrots, peeled and grated (about 4 cups)

1 cup cilantro leaves, chopped

1/4 cup dry-roasted peanuts

In a small skillet, over medium high heat, toast the coriander seeds and toss frequently until fragrant. Remove skillet from heat and allow seeds to cool.

In a small bowl, whisk together the garlic, lemon juice, turmeric, red-pepper flakes and olive oil.

Place cooled coriander seeds in a mortar and coarsely crush using pestle. Add coriander to dressing. Season lightly with salt and whisk to combine.

Place carrots in a large glass bowl. Drizzle dressing over all and toss to coat carrots evenly. Refrigerate at least 30 minutes or longer. Toss with the cilantro and peanuts just before serving.

Makes 6 to 8 servings.

This entry was posted in Uncategorized. Bookmark the permalink. Post a comment

Post a Comment

You must be logged in to post a comment.

  • Categories

  • Archives