Herby Julienne Carrot Salad ~*Recipe ReDux*~

This month’s Recipe ReDux theme is: Get Your Fruits and Veggies in Shape

With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.

When I think of summer produce, a carrot is not the first vegetable that pops into my head. But for the past two weeks, my CSA has given me carrots, and I am trying to think of creative ways to use them. And no, I am not about to turn on the oven to make roasted carrots or carrot cake (both of which I love dearly, but not in this steamy hot weather).

Instead, I made a carrot salad that is fresh and bright and not weighed down by a soggy, creamy dressing. I julienned the carrots using an insert for a mandoline slicer. I really like the long thin strips of carrots here, but grated carrots could also work.

I tossed the carrots with very thin slices of cucumber, rough chopped parsley, golden raisins, and sesame seeds. Get creative and try this with radishes or fennel instead of cucumbers, chopped mint or cilantro instead of parsley, dried cherries instead of golden raisins, or roasted peanuts or pumpkin seeds instead of sesame.

The dressing is very lemony, with a honey, mustard, cumin, and olive oil.

There’s a lot going on in this salad, but it makes it fun to eat. I have especially been craving salads with tons of chopped herbs and seeds. It is really too hot to make anything else for dinner these days…

Herby Julienne Carrot Salad

adapted from Bon Appetit

serves 2

3 medium carrots (about 1/2 lb)

1/4 large cucumber

heaping 1/4 cup Italian parsley or cilantro

1/4 cup golden raisins

2 teaspoons sesame seeds

Dressing:

1/2 teaspoon Dijon style mustard

1 1/2 tablespoons lemon juice

2 tablespoons olive oil

1/4 teaspoon honey

1/8 teaspoon ground cumin

Julienne the carrots using a julienne peeler or julienne insert on a mandoline slicer. Alternatively, julienne the carrots with a chef knife, or grate the carrots using the large holes of a box grater. Place into a large bowl.

Slice the cucumbers very thin with a knife or a mandoline slicer. Add to the bowl.

Chop the herbs and add to the bowl with the golden raisins and sesame seeds.

To make the dressing, place the mustard, lemon juice, olive oil, honey, and ground cumin into a lidded jar and shake until everything is mixed together and emulsified.

Toss the carrot salad with the dressing and serve.