[I MADE] CARROT MINT CILANTRO SALAD

Country of origin: Unknown

This salad is light, crisp, and delicious. The recipe is very simple, with only five ingredients. I was inspired to make this salad at home after I visited a wonderful little cafe in NoLita - Cafe Gitane on Mott Street, New York City which was serving a similar salad at the time. If you're in New York City I highly recommend stopping in to this cafe for a bite. 

Carrot-mint-salad-lauren-nolan.jpeg

Servings: 4

Ingredients:

  • Carrots, 1 pound

  • Fresh Mint, 1 bundle

  • Fresh Cilantro, 1 bundle

  • Black Sesame Seeds

  • White Vinegar, 1/2 cup

Directions:

  1. Using a vegetable peeler, peel the rough outer layer of the carrots and discard

  2. Using the peeler, slice the rest of the carrot into strips keeping slices in large serving bowl

  3. Chop mint and cilantro into thin strips. Mix into carrot slices.

    • I tend to use a bit more mint, and a little less cilantro, but of course it's all about personal taste preferences

  4. Pour 1/2 cup white vinegar into vegetable mix; add more or use less, again, depending on taste preferences. A half cup is just enough to lightly dress the salad

  5. Sprinkle as many black sesame seeds as desired. I use about 1.5 ounces in my recipe.

  6. Chill in refrigerator, about 15 minutes. Serve.

Lauren NolanRecipe, Healthy, On The Side, Lauren Nolan, Vegetarian, VeganComment