Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Naomi Duguid
Recipe by Cooking Light October 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
10 mins
total:
40 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

138 calories; fat 10.4g; saturated fat 1.4g; mono fat 7.4g; poly fat 1.2g; protein 1.1g; carbohydrates 11.5g; fiber 3.2g; cholesterol 0mg; iron 0.4mg; sodium 259mg; calcium 39mg.
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