Carrot-cilantro salad with ginger dressing

Time 45 minutes
Yields Serves 6 to 8
Carrot-cilantro salad with ginger dressing
(Glenn Koenig / Los Angeles Times)

In a medium bowl, toss the shredded carrots with one-half cup of the cilantro, one-fourth cup of the grape seed oil, the vinegar and garlic, and salt and pepper to taste. Set aside and allow the carrots to marinate for 15 minutes.


In a small saucepan, boil the carrot juice over medium heat until reduced by half, about 5 minutes. Pour the carrot juice into a small bowl and let cool.


Wrap the ginger in a piece of cheesecloth and squeeze it over a small bowl to extract the juice, saving three-fourths teaspoon of the juice. Set aside. Whisk together the carrot juice, remaining one-fourth cup of the grape seed oil, mayonnaise, sesame oil, ginger juice, one-fourth teaspoon salt and one-eighth teaspoon pepper.


Strain the marinated carrots and discard the liquid. Add the carrot dressing and remaining one-half cup of cilantro to the drained carrots and toss well. Season to taste and serve immediately.

Adapted from “Bistro Laurent Tourondel” by Laurent Tourondel and Michele Scicolone. For a ribbon effect, use a vegetable peeler to shred the carrots; otherwise use a box grater or a food processor fitted with a grating disc.

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