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What’s Cooking with Julie: Crunchy carrot salad

By Julie White

With warm weather ahead, a fresh salad is an easy side dish. You can use classic orange carrots, but to make this recipe extra special, try the multi-color variety that come in bags at Trader Joe’s, Sprouts or Vons. The colors give the salad a lovely look reminiscent of fall.

LMC_0915_20PageSalad:

3 to 4 large carrots — or 6 to 8 smaller carrots — julienned (sliced like matchsticks)*

2 tablespoons toasted sesame seeds

1/2 cup dry roasted peanuts, chopped

1/2 cup golden raisins

2 tablespoons cilantro, chopped

Dressing:

2 tablespoons olive oil

Juice of 1 lemon

1 garlic clove crushed

1/2 teaspoon sugar

1/2 teaspoon ground cumin

Salt and pepper to taste

In a large bowl, mix the salad ingredients together. In a smaller bowl, mix the dressing ingredients. Pour the dressing over the salad and mix well. Serve chilled.

*You may grate the carrots, but the salad looks prettier if you julienne them.

—Julie White is a La Mesa resident who loves to cook. Write to her at julieannwhite@cox.net.

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