As the COVID-19 quarantine continues, our skills in the kitchen are not only about being creative but also about the ability to use everything without waste, while still creating recipes that are delicious and fun. Carrots are an amazing option because they are delicious, colourful, and nutritious, but they also last a long time in the crisper. Chances are, you have a bag sitting in your fridge right now.
I think carrots are an underappreciated vegetable, mostly left to appear as a simple side dish either boiled, steamed or mashed. Prepared like that, they are - in my opinion - a bit on the boring side.
A lot of the carrot salad recipes you see out there are made using mayonnaise or cream, and on the sweeter side including raisins, apples and/or pineapple. While there is absolutely nothing wrong with that flavour profile, I will always prefer sour, salty and spicy notes in my food. This carrot salad is exciting, fresh, and a snap to make, and it also keeps well if you need to make it a day or two in advance, making it a great addition to your lunch or dinner repertoire.
In preparing this salad, it’s the little details that make all the difference. Sure, you can shred the carrots on your box grater, but that will give you a slightly mushy salad. Instead, use a food processor with the grating blade, and place the peeled carrots horizontally in the feed tube. That way, you will get nice long strands of carrot that make your salad look beautiful, and also taste nice and crunchy.
I like the kick of fresh chiles, and love to use Serranos in this recipe, but you can easily use Jalapeños or canned Chipotles. I also love the smokiness of ancho chile powder, but it you don’t have it or don’t like it, you can leave it out or give this salad a North African taste by using Harissa instead.
Garlic is, in my opinion, mandatory, but you can omit it, or add as little or as much as you like. Cilantro can be replaced by parsley, and lime juice by lemon juice. Make this salad your own by using the ingredients you like, have on hand, and most of all, enjoy!
ENSALADA DE ZANAHORIA AL CILANTRO
Spicy Carrot and Cilantro Salad
4 cups coarsely grated carrots, about 450g
1/2 cup coarsely chopped cilantro
1 Jalapeño or Serrano chile, minced
1-2 cloves garlic, minced
3 Tbsp extra virgin olive oil
2 Tbsp fresh lime juice
1 ½ tsp ancho chile powder
¾ tsp kosher salt, or more to taste
In large bowl, mix carrots, cilantro, Jalapeño chile and garlic. Add ancho chile powder and salt. Mix well. Add olive oil and lime juice and mix well to combine.
You can serve right away, but it is much better if you let it sit for at least 30 minutes to combine flavours.
Makes 4 cups.