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

  • Salt 

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.

 

Variations:

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.