Rating: 4 stars
638 Ratings
  • 5 star values: 0
  • 4 star values: 638
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 638 Ratings

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.Plus: More Vegetable Recipes and Tips

Laurent Tourondel
Laurent Tourondel
June 2005

Gallery

Credit: © Kirsten Strecker

Recipe Summary test

total:
25 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Notes

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

Advertisement