Here’s a simple but lovely little salad for those lingering
days of summer. I love the crunch and the sweet-tart, Asian-inspired flavor. My
Zyliss julienne tool (featured in yesterday’s post favorite cooking tools) did an awesome job cutting perfect strands of carrots and cucumbers.
This is a great salad to serve with burgers or ribs cooked
on the grill.
Asian Cucumber and Carrot Slaw, a recipe modified by Liren Baker. Serves 2 to 4
1 large English cucumber (I removed most of the peel using my groovy tool, as I’m not a huge fan of cucumber peel)
2 medium carrots, peeled
2 tablespoons rice vinegar
1 tablespoon cider vinegar
1 teaspoon water
½ teaspoon sugar
½ teaspoon kosher salt
½ teaspoon sesame oil
1 tablespoon sesame seeds
¼ cup chopped cilantro
Using a julienne peeler or grater, shred the cucumber and carrots into long strips. Toss the vegetables in a medium bowl, along with the vinegars, water, sugar, and sesame oil. Garnish with sesame seeds and cilantro. Chill until ready to serve. Best served cold.
Thai Salmon with Carrot Salad is another easy, healthy weeknight meal, that is fancy enough for guests. I didn’t use peanuts for the sauce, which makes it paleo and allergy friendly. (Sunbutter is the secret ingredient). My family LOVED this meal!
Helen and I straight up stole this recipe from ABC Kitchen, where Dan Kluger marinates and roasts his carrots in a zippy pop of orange, lemon, thyme, garlic, red pepper flakes and a generous dusting of cumin. It’s all served up with avocado, a handful of pea shoots or sprouts, a few hits of creme fraiche and a shower of sesame and sunflower seeds. Yum. It’s so very springy.
When the garden vegetables are ripe for picking, there’s nothing more satisfying than pulling up carrots. It takes a good tug to free them from the soil, but after you feel that gentle pop and raise them to the surface, it’s always fun to see what you’ve got. They can be short, fat, tall, or skinny. Often times they’ve grown appendages such as arms and legs or even… well, you know.
This has been a banner year for our carrots. Usually I just peel them and cut them up for snacking, but they also get simmered with chickens and pot roasts or tossed into salads. Last night they were the salad, and it was the star of the meal.
I can usually read a recipe and know what the finished dish will look and taste like. I knew this one would be good for these reasons:
The lemon juice would make it taste summery and light.
The carrots and parsley had been picked only minutes earlier from our garden.
My Veggetti would create long, crunchy strands of carrots.
It’s French, and if you didn’t know this before I will tell you now – I am a sucker for almost anything French. (It’s true!)
I read several versions and each said it was the “official” French way to make it. I settled on something that didn’t include adding a small amount of sugar, and liked the idea of adding a minimal amount of Dijon mustard.
By the way – that top picture includes some pearl onions we also pulled up. Just to be clear, this recipe doesn’t include onions!
This is a general account of how I made our salad:
3 or 4 large, peeled carrots, grated or cut into thin strands or juliennes (enough for a big, fluffy pile)
2 tablespoons chopped, fresh parsley
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
¼ teaspoon salt
Fresh ground pepper
½ teaspoon Dijon mustard
Toss the carrots with the parsley. Whisk together the lemon juice, olive oil, salt, pepper and Dijon mustard. Pour vinaigrette over carrots and toss to combine.
Serve immediately or let chill first. I read both ways. I couldn’t stop nibbling on it as soon as I stirred it together and loved it, so I served it right away.