Spicy Carrot Salad

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the sliced carrots in a medium pot and add enough cold water to cover them completely. Add a pinch of salt.

   Ca. 1 min.

2. 2

   Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer.

   Ca. 3 min.

3. 3

   Cook until the carrots are tender when pierced with a fork but not mushy, which should take about 6-8 minutes.

   Ca. 7 min.

   Kokkens note: The final texture should have a slight bite, not be completely soft.

4. 4

   While the carrots are cooking, prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, all spices, salt, pepper, and optional maple syrup in a small bowl.

   Ca. 3 min.

   Kokkens note: Making the dressing while the carrots cook saves time.

5. 5

   Drain the cooked carrots thoroughly in a colander and transfer them to a large mixing bowl.

   Ca. 1 min.

6. 6

   Pour the prepared dressing over the warm carrots.

   Ca. 1 min.

   Kokkens note: The warm carrots will absorb the dressing more effectively.

7. 7

   Add the chopped fresh parsley and cilantro, then gently toss everything to combine.

   Ca. 1 min.

8. 8

   Cover the bowl and let the salad rest for at least 30 minutes at room temperature to allow the flavors to meld together.

   Ca. 30 min.

   Kokkens note: For even better flavor, you can refrigerate it for a few hours or overnight.

9. 9

   Serve the salad at room temperature or chilled.