For a fresh take on a side dish or salad, try this colorful bowl of steamed carrots, golden raisins and herbs coated with a honey & cumin apple cider vinegar dressing. It’s sweet, sour and crazy good for you.
This delicious crisp vegetable dish is one of those sweet and sour salads that I crave all the time. I have a ferocious sweet tooth and am always looking for ways to cut back on my sugar intake. A salad like this with sweet organic carrots, shallots softened in a briny apple cider vinegar, golden raisins and tons of herbs satisfies every kind of craving. The crunch of the carrots is so good and when the dressing hits your palate- oh my. I could eat bowls and bowls of this.
Just soften up the carrots in a quick little steam, add shallots to a bowl of vinegar while you chop up the rest and throw in a ton of herbs: parsely, mint, dill, thyme – almost anything would work.
On day two this dish is even better. Make a big batch and have it throughout the week.
CArrot & Herb Salad- serves 4-6
5 large carrots, peeled and sliced into rounds
1/4 cup sliced shallots
1/2 cup golden raisins
1/2 cup fresh flat leaf parsley, stems removed, washed and patted dry
1/4 cup mint leaves, washed and patted dry
1 TBSP fresh dill
1/4 cup apple cider vinegar
1/2 cup olive oil
2 TBSP warm honey
1/4 tsp cumin
1 tsp kosher salt
1/4 tsp black pepper
Method- prep time 1 hour including chilling time
- Fill a large bowl with ice water. Set aside.
In a shallow saucepan, steam the prepared carrots for 5 minutes. Place the steamed carrots into the ice bath for 10-15 seconds to cool and then immediately drain. Pat dry. Set aside to cool.
- Place the sliced shallots into a small bowl with the apple cider vinegar to soften the shallots.
After 10 minutes, drain the shallots, reserving the vinegar.
- In a large salad bowl, toss the carrots together with the shallots, raisins and fresh herbs.
- Whisk togher the apple cider vinegar, olive oil, warm honey, cumin, salt and pepper. Pour over carrot mixtures and toss gently. Chill for 30 minutes or up to 4 hours before serving.
Chef’s notes- You can add so many things to this salad to change up the recipe. Try toasted pistachios, goat or manchengo cheese, fresh thyme leaves, white wine vinegar. Add agave it you want it to be vegan.