I'm a complete sucker for simple vegetable salads made with everyday ingredients 95% likely to be already on hand.
So what Michelle from Je Mange la Ville calls an "actually tasty carrot salad" was a shoe-in. And it is, indeed, actually tasty. Very tasty. And perfect for adding to a lunch- or light supper- salad plate.
NEXT TIME I'll make a double batch, one for supper and one for the frig, especially since its character improves overnight.
FOR THE RECORD This recipe has also been published in the July issue of Sauce, St Louis' great food and restaurant magazine, along with this from Orangette and this from MattBites.
2007 Photo Update: This year, I used black sesame seeds (dramatic-looking, aren't they?!) and added a few sunflower seeds. Very good!
FROM THE ARCHIVES How about sneaking carrots into breakfast? Try Carrot & Fruit Oatmeal Slump and Hearty Heart-Loving Muffins. Heck, try both! They're both in the Recipe Box.
CARROT & SESAME SALAD
See Je Mange la Ville's version
Hands-on time: 15 minutes
Time to table: 30 minutes
Makes 3 cups
2 tablespoons rice wine vinegar
1 tablespoon sesame oil (this is key)
1/2 tablespoon grated fresh ginger
1/2 tablespoon minced garlic
Salt & pepper to taste
1 pound carrots, peeled and grated
2 tablespoons sesame seeds (optional but nice texture contrast)
1/4 cup chopped cilantro
Whisk together the dressing ingredients. Stir in carrots and sesame seeds. Let rest 15 - 30 minutes, no more than an hour. Stir in cilantro and serve immediately.
Per 1/2 cup: 80 Cal (50% from Fat, 7% from Protein, 43% from Carb); 2 g Protein; 5 g Tot Fat; 1 g Sat Fat; 9 g Carb; 3 g Fiber; NetCarb 6; 75 mg Calcium; 1 mg Iron; 54 mg Sodium; 0 mg Cholesterol; Weight Watchers 1.5 points