CARROT SALAD WITH CILANTRO DRESSING
1 pound carrots, peeled, and cut into 2-inch pieces
1/2 cup coarsely-chopped fresh cilantro, tightly packed
1/3 cup light soy sauce
1/4 teaspoon salt
1 tablespoon granulated sugar
3 tablespoons clear rice vinegar
1 tablespoon rice wine (such as sake)
2 tablespoons sesame oil
Process the carrots in a food processor with the medium shredding disc. Transfer to a large bowl and add the cilantro.
TO MAKE THE DRESSING:
Process the remaining ingredients with the metal blade for about 20 seconds or until the sugar has dissolved. Pour over the carrots and cilantro and toss to coat. Cover and refrigerate for 1 hour.
Transfer to a serving bowl with a slotted spoon.
Servings: 6
Source: The Pleasures of Cooking Fruits & Vegetables edited by Maria Kourebanas with Carl Sontheimer
1 pound carrots, peeled, and cut into 2-inch pieces
1/2 cup coarsely-chopped fresh cilantro, tightly packed
1/3 cup light soy sauce
1/4 teaspoon salt
1 tablespoon granulated sugar
3 tablespoons clear rice vinegar
1 tablespoon rice wine (such as sake)
2 tablespoons sesame oil
Process the carrots in a food processor with the medium shredding disc. Transfer to a large bowl and add the cilantro.
TO MAKE THE DRESSING:
Process the remaining ingredients with the metal blade for about 20 seconds or until the sugar has dissolved. Pour over the carrots and cilantro and toss to coat. Cover and refrigerate for 1 hour.
Transfer to a serving bowl with a slotted spoon.
Servings: 6
Source: The Pleasures of Cooking Fruits & Vegetables edited by Maria Kourebanas with Carl Sontheimer
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