Spicy Carrot Salad

IMG_0436
2 tablespoons brown sugar
1 tablespoon freshly squeezed lemon juice
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon salt
1/4 cup olive oil
1 1/2 lb medium carrots (about 8 carrots)
2 teaspoons chopped parsley or cilantro, for garnish

 

Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.

Using a veggie peeler, shave carrot slices and blanch in a pot of boiling salted water about 30 seconds, until crisp tender.  Drain well.  Immediately toss with dressing and chill, covered.

Before serving, sprinkle with chopped herbs.

  • ————————————————————————————————————————————————————————————————

    Maria Penny July 8, 2015, 4:13 pm

    In your tapas list, the noun “camarones” is masculine. The adjective following it should also be masculine so you should use “bravos” instead of “bravas”.

    Reply
    • ————————————————————————————————————————————————————————————————

      Monika March 1, 2017, 4:33 pm

      Gracias, Maria!

      Reply

Leave a Comment


Name (required)

Email (will not be published)