Paper-thin ribbons of orange, yellow and purple heirloom carrots make a stunning salad.
If you don’t have a multihued bunch on hand, orange carrots are just as delicious.
HANDS-ON TIME
15 minutes
TOTAL TIME
15 minutes
MAKES
4 servings
INGREDIENTS
- ORANGE-CUMIN VINAIGRETTE:
- ¼ tsp cumin seeds, crushed
- 2 tbsp orange juice
- 1 tbsp vegetable oil
- 1 tbsp lemon juice
- ½ tsp ground coriander
- ½ tsp liquid honey
- pinch each salt and pepper
- CARROT SALAD:
- 450 g multicoloured heirloom carrots (about 3)
- 12 sprigs fresh cilantro
- ¼ cup toasted unsalted pepitas (see tip, right)
- ¼ cup crumbled feta cheese
PREPARATION
- ORANGE-CUMIN VINAIGRETTE:
- Toast cumin seeds in a small dry skillet over medium-high heat for about 30 seconds until darkened and just beginning to pop. Transfer to a large bowl.
- Whisk in orange juice, oil, lemon juice, coriander, honey, salt, and pepper to the large bowl with the cumin seeds. Set aside.
- CARROT SALAD:
- Using a mandoline or vegetable peeler, slice 450g multicoloured heirloom carrots lengthwise into paper-thin strips.
- Chill the carrot strips and 12 sprigs of fresh cilantro in ice water; let stand for 3 minutes. Drain and pat dry.
- Add the chilled carrots, cilantro, and 1/4 cup toasted unsalted pepitas to the vinaigrette in the large bowl; toss to coat.
- Sprinkle the carrot salad with 1/4 cup crumbled feta cheese.
NUTRITIONAL INFORMATION, PER SERVING: about 185 cal, 7 g pro, 12 g total fat (3 g
sat. fat), 15 g carb, 5 g fibre, 9 mg chol, 190 mg sodium, 542 mg potassium. % RDI:
9% calcium, 20% iron, 196% vit A, 22% vit C, 19% folate.
TIP FROM THE TEST KITCHEN
Pepitas are hulled green pumpkin seeds.
You can buy them in many forms: unsalted,
salted, roasted or raw. Unsalted raw pepitas
are the best choice for toasting and adding
to this salad.
