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Marinated Carrot Salad with Ginger and Sesame Oil

Laurent Tourondel grew up in France eating his mother's carrot salad. His Asian take is a little different: The sesame oil, fresh ginger and cilantro add vibrancy to sweet, crunchy carrots.

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  • Total Time:
  • Servings: 6

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  • 1 pound carrots, peeled and shredded
  • 1 garlic clove, minced
  • 2 tablespoons sherry vinegar
  • 1 cup coarsely chopped cilantro
  • 1/2 cup grapeseed oil
  • Salt and freshly ground pepper
  • 1/3 cup fresh carrot juice
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons Asian sesame oil
  • 3/4 teaspoon fresh ginger juice, squeezed from 2 teaspoons finely grated fresh ginger


  1. In a medium bowl, toss the shredded carrots with the garlic, vinegar, 1/2 cup of the cilantro and 1/4 cup of the grapeseed oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain well.
  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 grapeseed 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.


To make ginger juice, puree peeled and chopped fresh ginger in a food processor, then press the puree through a fine sieve.

Contributed By Photo © Kirsten Strecker Published June 2005

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