Coriander Carrot Salad
This is a delicious and easy salad that is a little bit like coleslaw.
- 1 lb carrots, peeled
- 1/4 c nuts (e.g. almonds, sunflower seeds, pistachios ...)
- 1 tsp whole coriander seeds
- 3 tbsp fresh lemon juice
- 3 tbsp olive oil
- 1/2 tsp sugar, or to taste
- Kosher salt to taste
- 1 c cilantro, coarsely chopped
Toast nuts in a dry skillet.
While nuts are toasting, grate carrots with the grating attachment on a Cuisinart and transfer to a salad bowl. Add nuts.
Toast coriander seeds in the skillet for a couple minutes or until toasty. Cool and coarsely chop. You could also use a mortar and pestle or crush them under a heavy can.
Whisk lemon juice, olive oil, and sugar. Season with salt. Add dressing to carrots and toss. If you have time, let sit for 30 minutes. Toss with cilantro just before serving.