Carrot Salad with a Hit of Heat

Photo: Johnny Autry; Styling: Cindy Barr

Some like cooked carrots, while others prefer them grated to make a crunchy salad. You can do either with this recipe--just toss steamed carrot coins with the dressing. The sweetness of the carrots is balanced by the fresh bite of the sambal oelek and chopped herbs. I suggest a mix of cilantro and mint, but you could use 3 tablespoons of just one or the other, if you wish; minced chives are an optional extra. One teaspoon sambal gives subtle heat; two give a noticeable punch. You can also make this salad with boiled sweet potatoes, peeled and chopped into bite-sized chunks--a delicious version.

Yield: Serves 4 (serving size: 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 10 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 138
  • Fat: 10.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 7.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 1.1g
  • Carbohydrate: 11.5g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 259mg
  • Calcium: 39mg

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sambal oelek (ground fresh chile paste)
  • 4 cups coarsely grated carrot (about 1 pound)
  • 3/8 teaspoon kosher salt
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon minced fresh mint
  • 1 tablespoon minced fresh chives (optional)

Preparation

  1. 1. Combine first 3 ingredients in a large bowl, stirring with a whisk. Add carrot and salt; toss to coat. Let stand 30 minutes. Just before serving, add cilantro, mint, and chives, if desired; toss to combine.
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