Lightning fast carrot salad
Updated: Jul 24, 2020
Toasted coriander adds a real zing to this carrot salad. Craisins and lime juice makes the flavors pop. Super easy, super yummy! Vegan, gluten free, oil free.
How does summer smell like to you? Oh yeah, all seasons have their characteristic smells you know? Spring smells like berries, citrus and fresh flowers. Fall has its unmistakable perfume of crisp air, apple cider and cinnamon. Winter? Nutmeg, vanilla, candied ginger, and pine cones, ain’t it?
So, what fragrance does summer wear do you think?
Well, if you ask me, I think summer smells mostly like barbecue. A few notes of cherries are there. And sweet corn. And I can’t exclude the deep attar of the ocean of course! But the predominant scent of summer to me, is the smoky, sweet, tangy aroma of barbecue.
Consequently, when it comes to food, I tend to think about dishes that go well with grilled items. We can and we will talk a lot more about barbecue main dishes in the later posts. But let us not neglect the sides, guys! I think the sides actually make the meal. They accentuate the entrée. They complete the total experience.
And what can be a better side in a summer dinner than a raw salad? I love all kind of summer salads of course! Just the other day we made that splendid Tex Mex salad, didn’t we? But a raw salad is a real dear of mine! They’re refreshing, they showcase the freshest produce of summer, they cleanse your palate of the sticky and rich barbecue sauce. Just adorable little players they are in the whole play of a summer grill!
Take my carrot salad. It’s so easy to make that you won’t believe! I call it a 'fast lane' recipe, ya'll. Less than 10 ingredients and only a few minutes are all that you need!
No heavy dressings to weigh down your palate either! I spike it with toasted and crushed coriander seeds. It adds an exotic flare that is one of a kind. Its crisp, clean, sweet and sour taste really makes your taste buds sing. Talk about yummy and talk about healthy!
But why get lost in all the ornate descriptions? C'mon, just make it and see for yourself!
About the dish :
Servings – 4
Difficulty level – Easy
Recipe type – Vegan, gluten free, oil free
Does it keep – Keeps in the refrigerator for up to 3 days
What you need :
4 medium size carrots
¼ cup finely chopped onion
1 serrano / Thai chili, chopped (optional)
¼ cup craisins or golden raisins
2 tablespoons lime juice (or vinegar of your choice)
2 tablespoons coriander seeds (you’ll have some left over)
Salt to taste
What you do :
1. Toast the coriander seeds in a dry pan over medium heat for 1-2 minutes or until fragrant. Keep aside to cool.
2. Peel and grate the carrots coarsely.
3. Add onion and chili (if using) to it.
4. Add craisins and lime juice.
5. Crush the toasted coriander seeds coarsely in a mortar pestle or coffee grinder. Add 1 tablespoon of crushed coriander to the salad.
6. Season with salt and mix well.
7. Let it marinate for 15-20 minutes. Serve at room temp.
Nutritional info per serving :
Calories – 52 Cal
Carbohydrate – 13 g
Protein – 0 g
Fat – 0 g
Saturated fat – 0 g
Sugar – 9 g
Sodium – 170 mg
Dietary fiber – 2 g
So, was it really ‘lightning fast’ or what? Next time when you already have had a long day, your kids are screaming and your boss’s e-mail threatens you about tomorrow’s submission, don’t get defeated by the idea of making dinner. This triple C (carrot, coriander and craisin) salad will come to your rescue alright! I surely treasure this recipe like “24 carrot” gold. Wouldn't you too?
Light, peace and avocados; from my heart to yours!
Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.
7/23/2020, at 11.13 PM
Can I use raisins in place of craisins? Actually can't wait to try it. It sounds very interesting!
7/24/2020, at 10.00 AM
Yes, of course! Raisins work just as fine Kam-Al, so go ahead and use them. I'm so glad that you found it interesting!