Hi friend!

I often have carrots laying around… usually (and luckily) because they last WEEKS in the fridge when stored properly (either in a damp vejibag/towel or stored submerged in water. More here).

When I’m sick of the same old same old with carrots, I make this recipe for carrot salad (adapted from Samin Nosrat’s original version in her amazing cookbook Salt Fat Acid Heat). It’s an awesome light side dish with just the carrots - and/or can be made more filling with the addition of chickpeas, lentils, and/or tofu, in which case it’s perfect for a crunchy, refreshing lunch!

I was reminded of this lovely recipe during a cooking class I taught on Tuesday night for some fellow Georgetown alums. Someone had carrots around and usually only roasted them, so I recommended she try this, which reminded me that I have not yet shared this recipe with all of you!

As always, I like to give you options - you can grate the carrots, practice your "precision chopping skills" by cutting them very thinly into coins, OR you can go for the mandolin. Rainbow carrots make for an even more colorful show. See photos below for the varieties of "looks" this salad can take on. Recipe/Guide below - I hope you enjoy!

Additionally - I'll be teaching a third round of my zoom class - Intuitive Cooking Tonight! on Tuesday July 20th, two time slots for East Coast or West Coast dinner. I am having SO MUCH FUN helping you all cook creatively on the fly from whatever you have around! Learn more/sign up here, and use the discount code READER for $10 off. (Also - if you'd be interested in doing a private version of this class for your company or non-profit, reach out to me and I'd love to discuss!)

If you've already taken the class - I'd LOVE if you share the code/tell a friend who might enjoy (or feel free to join us again as intuitive cooking takes practice and repetition, just like anything else)! And if you haven't joined yet - I'll hope to see you on the 20th - it's sort of the last class of this kind, as I'll likely be changing the format in August and beyond.

Happy long weekend! While the colors are not on theme, this WOULD make a wonderful side dish for your upcoming potlucks!

Love,
Jess


Carrot Cilantro Lime Salad
adapted from Samin Nosrat's "Shaved Carrot Salad with Ginger and Lime" in Salt Fat Acid Heat
Takes about 25 minutes, makes a medium-large bowl of salad

Ingredients
At minimum, you’ll need:

• 2 lbs carrots
• 1T cumin seeds or 1-2 tsp ground cumin
• 1/2 bunch cilantro
• 3/4 cup raisins or 3-4 chopped dates
• 3/4 cup nuts/seeds (sliced almonds, pistachios, pumpkin or sesame seeds recommended)
• 1-2 limes
• salt/pepper/olive oil or neutral oil

Highly recommended additions/options:

• dash of apple cider vinegar or rice vinegar
• 1 jalapeno
• fresh ginger, grated
• 1 can chickpeas or 1-2 cups cooked lentils
• 1 package or ~12-16 oz firm/extra firm tofu

Instructions

1. Wash carrots (scrub with veggie scrubber if you like) and dry with a towel. Three cutting options, choose your fav! 1) slice very thinly into coins/half coins with chef's knife (I call this "practicing your precision chopping!" 2) Grate on a large grater like this one. 3) Using mandolin, shave carrots (carefully!) into coins. Do NOT take your eyes off the mandolin! Whatever method you use, place grated or chopped/shaved carrots into a medium-large bowl.
2. In a shallow pan, toast cumin seeds on medium heat (dry, no oil) for 1 minute until they start to pop. Add to the bowl with the carrots. (If you don't have whole cumin seeds, just add about 1 tsp powdered cumin to the bowl.)
   
3. In the same pan, lightly toast nuts/seeds, stopping before they’re all the way done, and then removing from the heat. Allow to cool slightly in the pan while you finish other ingredients.
   
4. Finely chop about 1/2 bunch of cilantro, including stems, and add to the bowl.
   
5. Add raisins/dates, juice of 1 lime, a good two circles of olive oil, plus salt and pepper. Add the cooled nuts and toss everything until well mixed. If using, add these additional ingredients:
   
1. Grate 1-2 inches fresh (or frozen) ginger into the bowl.
   
2. Unless you like it really spicy, cut jalapeño around the stem and remove seeds and stem. Finely dice jalapeño and add to the bowl. (If you like spicy, simply slice/dice the entire jalapeño.)
   
3. Drain and rinse chickpeas (or lentils) well and add to the bowl.
   
4. Add a dash of apple cider or rice vinegar. (Mixing different acids adds layers of flavor!)
   
5. Chop tofu into small cubes or slices similar in size to chickpeas, add to bowl.
   
6. Toss everything to combine. Taste and adjust flavors until it tastes REALLY good - adding more salt/pepper, olive oil, lime juice as needed.
7. This lasts a few days in the fridge! Refresh with more salt/pepper/vinegar as needed if eating after a few days and it tastes a little flat.