Carrot and Coriander (cilantro) Salad
Some people like this salad very fresh, while others prefer to let it rest for a few hours before serving.
Ingredients (serves 4)
4 carrots, peeled
3 tablespoons fresh coriander leaves, chopped
1 tablespoon coriander seeds, coarsely crushed
The juice of 1 to 1.5 lemons
Cut each carrot in two. Slice each half into long, thin strips, then cut the strips into very thin “matchsticks” (julienne).
In a bowl, mix the carrots with the coriander leaves and seeds, lemon juice and salt. Taste and adjust the seasoning. Serve promptly or place in the refrigerator for a few hours, to allow the salad to absorb the flavors.
Use kohlrabi instead of carrots, or use both.
A quick version – grate the carrots using a coarse grater, or better still – in a food processor fitted with a julienne blade.