Ribbon carrot salad with mint and spicy lime-cumin vinaigrette

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I found the most beautiful carrots at the market the other day. Violet and off-white verging on green, pale yellow and orange. I knew that I had to focus on presentation, without forgetting about flavor. Although it was very time consuming, I decided on a ribbon carrot salad with a simple spicy and fresh cumin/lime/mint vinaigrette. I hope you like it!

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Ribbon carrot salad with mint and spicy lime-cumin vinaigrette

Ingredients:
1 lb carrots, preferably colorful ones!
A few of the carrot fronds, washed and trimmed
1 small green onion, finely chopped
1 large handful of mint, roughly chopped
2 T olive oil
1 T red wine vinegar
1-2 T chile garlic sauce
2 t brown sugar
1 t cumin
2 T lime juice

Shredding these carrots would make this whole ordeal a lot easier, but less pretty too ;) I used a vegetable peeler to peel my carrots into ribbons. In a large bowl, mix all other remaining ingredients and season to taste. Go easy on the spices, you can always add more later, depending on how you like it! Add the carrots and fronds once the vinaigrette is ready and let marinate for at least 30 minutes before eating, to soften up the carrots and infuse them with flavor! This simple salad will be even better the next day, so why not make a double batch?

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One thought on “Ribbon carrot salad with mint and spicy lime-cumin vinaigrette

  1. Pingback: Roasted carrot and parsnip soup with coconut milk and parsley coulis | à l'américaine

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