Taste the Rainbow (Carrots)!


Last weekend I bought the tastiest rainbow carrots from the local Saturday farmers market. As mentioned in my last post, I bought A LOT of delicious produce. As luck would have it, I got a case of "I have a new job and the season is changing" crud, so cooking was the last thing on my mind. Fast forward to Friday driving home from work -- I decided I was finally better and ready to get back in the kitchen!

Wanting something fresh, simple and flavorful, I researched different recipes for a spiralized carrot salad. I found flavor inspiration from I'd Rather be a Chef. The recipe was simple -- an Asian inspired dressing, carrots, scallions, sesame seeds and cilantro. Well, I had more produce to use, so I decided to incorporate the ingredients I had readily available. The result was a crispy and spicy rainbow carrot salad. Here is the recipe!


Spicy Spiralized Rainbow Carrot Salad

The Carrot Salad
5 Rainbow Carrots (they varied between small, medium and large)
2 tablespoons sesame seeds
1/4 cup + 1 tablespoon scallions
1/4 cup sliced almonds
3 chili peppers

The Dressing
1/2 tablespoons olive oil
2 teaspoons sesame oil
2 teaspoons honey
1/2 tablespoons lime juice
1 tablespoon apple cider vinegar
Pinch of lime zest
Salt/pepper to taste

Preheat the oven to 350 degrees. Begin by spiralizing the carrots. I prefer to spiralize mine on the thinner setting, closer to the size of spaghetti. Once complete, place the sesame seeds and almonds on a baking sheet and toast for 7-10 minutes. While those are cooking, thinly slice the chili peppers and sauté with olive oil and salt on medium/low heat, until crispy. Thinly slice the scallions and chop the cilantro. Now, time for the dressing!

Place all of the dressing ingredients into a bowl and whisk together. Combine the carrots, half of the sesame seeds, almonds, 1/4 cup of the scallions, half of the cilantro and the dressing. Toss to combine. Garnish the salad with the remaining sesame seeds and cilantro, crispy chili peppers and 1 tablespoon of scallions. Taste the rainbow and, enjoy!


Elizabeth CanasComment