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Home >> recipes >> Carrot and Coriander (cilantro) Salad
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Carrot and Coriander (cilantro) Salad

Some people like this salad very fresh, while others prefer to let it rest for a few hours before serving.

Ingredients (serves 4)
  • 4 carrots, peeled
  • 3 tablespoons fresh coriander leaves, chopped
  • 1 tablespoon coriander seeds, coarsely crushed
  • The juice of 1 to 1.5 lemons
  • Salt 
  1. Cut each carrot in two. Slice each half into long, thin strips, then cut the strips into very thin “matchsticks” (julienne).
  2. In a bowl, mix the carrots with the coriander leaves and seeds, lemon juice and salt. Taste and adjust the seasoning. Serve promptly or place in the refrigerator for a few hours, to allow the salad to absorb the flavors.
Variations:
 
Use kohlrabi instead of carrots, or use both.
A quick version  – grate the carrots using a coarse grater, or better still – in a food processor fitted with a julienne blade.

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