THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Carrot salad with cilantro and green chili

(Jason Lowe)
August 4, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Serves 4

Chopping the cilantro and chili together makes an aromatic mixture.

6 carrots, grated
1 teaspoon sea salt
1 1/2 teaspoons sugar
Juice of 1 lime
1 teaspoon coriander seeds
4 sprigs fresh cilantro
1 large green chili, seeded

1. In a large bowl, mix the grated carrots with the salt, sugar, and lime juice. Set aside for at least 30 minutes.

2. In a small, dry skillet over low heat, toast the coriander seeds for 3 minutes, shaking the pan, until fragrant, taking care not to burn them.

3. Tip the seeds into a mortar and set aside to cool. Lightly crush them.

4. Chop the cilantro and chili together. Add them to the carrot mixture. Sprinkle with coriander seeds and mix well.

Adapted from “The Vegetarian Option’’