carrot salad with green chili and cilantro

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carrots salad cilantro carrot spicy

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(contributed by Nancy)

This is the one shredded salad you want to make right before you serve it, because the carrots bleed once they’re shredded and salted. It is adapted from The Vegetarian Option by Simon Hopkinson.

4 cups peeled and grated carrots
1 1/2 teaspoons sea salt
1 1/2 teaspoons superfine sugar
juice of 1 small lime
1 teaspoon coriander seeds
cilantro leaves picked from 4 or 5 bushy sprigs
1 green serrano or 1/2 jalapeno, seeded

1.  In a large bowl, mix the grated carrot together with the salt, sugar and lime juice. Leave to macerate for at least 30 minutes.
2.  Meanwhile, place the coriander seeds in a small, dry skillet and gently toast them over low heat until they smell very good, but be careful not to burn them. Tip into a mortar and lightly crush with the pestle.
3.  Now mince the cilantro and chili together. Add to the carrots together with the coriander seeds and mix well. Turn into a serving dish and enjoy.