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Epicurious

Spiced Carrot Salad

4.8

(6)

Read ReviewsTriangle
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Spiced Carrot SaladLinda Pugliese<br>food styling by Anna Hampton<br>props from ABC Home

  • Active Time

    30 MIN

  • Total Time

    30 MIN

Ingredients

Makes 4 servings

1 pound carrots with fresh green tops if available
1/3 cup currants
1/2 cup chopped pistachios, toasted
1 tablespoon coriander seed, toasted
2 teaspoons anise seed, toasted
1/4 teaspoon cinnamon
1 tablespoon honey
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon kosher salt, divided
1/2 cup loosely packed picked fresh dill
1/2 cup loosely packed fresh cilantro leaves

Preparation

  1. Step 1

    Trim carrot tops, keeping 1/2-inch of the green tops attached if they are bright green and fresh. Peel and thinly slice the carrots lengthwise. Bring a large pot of salted water to a boil and blanch the carrots for about 1 minute until they are slightly cooked but still a bit crunchy. Shock in an ice bath and drain when cool. Pat dry with paper towels.

    Step 2

    Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.

    Step 3

    Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoon salt in a blender and blend until slightly chunky but seeds are not intact.

    Step 4

    To serve, toss carrots, currants, pistachios and dressing together in a large bowl. Be sure to coat the carrots with the dressing. Add herbs and carefully toss to combine. Serve immediately.

Do Ahead:

Elements of the salad can prepared but not combined or dressed and refrigerated for up to 4 hours.

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Reviews (6)

Back to TopTriangle

  • Delightful, but I would slice the carrots much smaller next time (perhaps just shave them and serve them raw, as another reviewer did?) and agree that the dressing, while terrific, makes much more than is needed. Three forks as written and prepared, but I think it will be four forks next time once tweaked.

    • oakenspear

    • Sudbury, MA

    • 11/13/2017

  • Love this salad --wonderful texture and fragrant flavors, great presentation; Used mixed color carrots. No changes to directions, except I used only 1/4 C currants, 1/4C pistachios, 1/4C dill and 1/4 C cilantro; but no reductions to dressing ingredients. Makes a lot of dressing -- enough for 2 lbs of carrots -- salad was so good made it again the following day. Definitely is a keeper -- great for family or for company.

    • dory92064

    • San Diego, CA

    • 6/23/2015

  • Wow, I made this for a luncheon with 9th graders and adults -- the kids AND adults went crazy for this thing. I had no parsley so used dill and the green tops of the carrots for garnish. Sensational

    • Loey123

    • East Grand Rapids, MI

    • 4/15/2015

  • Wow! I did follow the recipe more or less. The only thing I didn't do was slice the carrots - couldn't make them look nice so I made thin strips with the veg peeler and did not bother blanching them. It was super good and my guests raved about it! It looked really nice as I found those yellow and purple carrots which I added to the regular orange carrots. Yum. Can't wait to make it again!

    • nfawcett

    • Toronto, ON, Canada

    • 11/30/2014

  • I'm always at least slightly annoyed when someone rates a recipe but doesn't actually follow it, but that's what I'm about to do. It's not what I intended to do; I just didn't have all of the ingredients. I had coriander, but no anise; I used coriander, caraway seeds and juniper berries instead since that's what I had in my cupboard. I forgot to buy honey; I used maple syrup instead. No idea where to buy currants (my local market didn't have them) so I used dried blueberries instead. I forgot about the lemon juice completely so used a dash of balsamic vinegar. And my husband abhors cilantro so I used parsley instead. I did use dill, carrots (of course), pistachios and olive oil. The salad was delicious--very aromatic, with a nice mixture of sweet, salty, and tangy flavours. You be the judges. I think I came pretty close, even though the currants, lemon and cilantro would have gone nicely with the salad. Would definitely make it again.

    • LostAcadian

    • New York, NY

    • 9/13/2014

  • I am rating the recipe I made not this one. I did use thin sliced carrots and I did use coriander and anise but I made a saute not a salad. I ditched the currants and the honey and the dill. I used ground coriander and anise in 2 tbsp of oil and added a thinly sliced shallot and sauted the carrots and shallot until just hot through coating them with the oil and spices. Instead of dill I used tarragon, I would recommend either tarragon or the cilantro I don't think both and only about 1/2 as much. I also substituted chopped hazelnuts for the pistachios. I think the pistachios would be good but I just didn't have any. Mine was absolutely delicious served with grilled lamb chops and rosemary roasted potatoes.

    • abare

    • NC

    • 8/17/2014

TagsCarrotRoot VegetableVegetableDried CurrantDried FruitFruitPistachioNutAniseHerbs & SpicesDillCilantroSideDinnerVegetarianGluten FreeDairy FreeSpringSummerEpicurious

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