Saturday, July 13, 2013

Carrot Salad with Orange-Corinader Dressing

This is a simplified version of this recipe for a beet and carrot salad. It's very, very hot here and I have little desire to cook anything that will heat up my kitchen. I recently returned from the east and it was plenty hot (and humid too!) there so I'm sure there are plenty of people who are feeling the same as me right about now.

I use only carrots because:
  • almost everyone likes carrots,
  • you can find shredded carrots at your local supermarket,
  • carrots are cheap and delicious!
Shredded Carrot Salad with Orange-Coriander Dressing
(serves 6-8, costs $1.90)

¼ teaspoon onion powder
a pinch of garlic powder
½ teaspoon sugar or honey
1 Tablespoon rice, apple cider or white wine vinegar
2 Tablespoons fresh orange juice (about ½ an orange)
2 teaspoons grated orange zest
1 teaspoon grated fresh ginger
½ teaspoon ground coriander
½ teaspoon salt
¼ cup vegetable oil
1 Tablespoons sesame seeds, toasted
1 pound carrots, shredded

Mix together onion powder, garlic powder, sugar, vinegar, orange juice, zest, ginger, coriander, and ½ teaspoon salt in a small bowl. Allow to sit for 10 minutes. Whisk again to make sure salt and sugar are dissolved. Whisk in the oil. Place the carrots in a medium bowl, pour on dressing, and toss to coat the carrots. Sprinkle with sesame seeds and additional salt, if desired.

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