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Carrot, Red Onion and Cilantro Salad

Serves 4
Time 15 min
Here's a light and colorful side dish that complements everything from grilled meats to a spring stew to burgers or sandwiches. It is also a perfect, budget-friendly dish for an outdoor party buffet table or potluck as it won't lose its appeal on a warm day. For a slightly earthier flavor substitute up to half the carrots with parsnips.
Ingredients
  • 1/4 teaspoon fine sea salt
  • 1 pound carrots, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons finely grated ginger
  • 1/2 teaspoon honey
  • 1/2 cup roughly chopped fresh cilantro
  • 1/2 small red onion, very thinly sliced
  • 1/2 cup roughly chopped roasted peanuts
  • 1/4 teaspoon ground black pepper
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Method

Bring a large pot of salted water to a boil.

Add carrots and cook until just tender, about 2 minutes.

Meanwhile, whisk together oil, lemon juice, ginger, honey and salt and pepper.

When carrots are done, drain and transfer to bowl with dressing.

Gently fold cilantro and onions into carrots.

Garnish with peanuts and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/4 teaspoon fine sea salt
  • 1 pound carrots, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons finely grated ginger
  • 1/2 teaspoon honey
  • 1/2 cup roughly chopped fresh cilantro
  • 1/2 small red onion, very thinly sliced
  • 1/2 cup roughly chopped roasted peanuts
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.