Recipe, photography and styling by Tanya Zouev.
Carrots are a beautiful vegetable, and I believe any vegetable my three year old will eat to be particularly beautiful. This salad started out as a way to use up a very large amount of organic carrots I bought on special, not realising that I already had a very large amount of organic carrots in the back of the fridge. If there is one thing I hate it’s wasting food, and since one can only eat so many carrot purees, carrot cupcakes and steamed carrots in a week, my mum suggested grating them up into a salad.
The dressing for this salad is an unusual combination of flavours. It is essentially made up of Middle-Eastern ingredients with its olive oil, red wine vinegar and spices, however the inclusion of dark toasted sesame oil (a condiment widely used in Asian cooking) takes it to another level. I have made this salad both with and without the sesame oil and finally decided it was the magic ingredient, and one the salad is just not the same without. (Incidentally I came to this conclusion after a recent BBQ where I served this salad and I sat at the table puzzled unable to concentrate on conversation as to why the salad wasn’t as good as usual. I worked out it was because I had forgotten to add the sesame oil!)
The combination of sweet crunchy carrot with coriander, nutty sesame seeds tossed through with the sesame oil dressing make it to be a salad which is delicious and satisfying. It partners well with steak, fish or chicken, and especially lamb. It is a good salad to take to a BBQ or pot-luck as it’s so pretty and it always attracts a lot of compliments both for flavour and appearance. An added bonus is it lasts a couple of days in the fridge without going soggy and the flavours develop even further.
To make the salad I used a the Quick Slice Julienne Mandolin by Kuhn Rikon purchased on Amazon.com for about twenty bucks, which I love. I have purchased countless various mandolin slicers and graters over the years and they have all ended up at garage sales or being donated, except this one, it’s a keeper.
Prep time: 30 mins, cooking time: 10 mins. Serves 6-8 as a side.
1 kilo (approximately 2 pounds) carrots
1 standard supermarket size bunch coriander
1/2 cup sesame seeds, toasted
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon toasted sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground chilli or chilli flakes
salt to taste
1. Wash and grate the carrots on a mandolin, then place in a large bowl. I don’t bother peeling carrots for this recipe, I’ll leave it up to you if you wish to. Pick all the leaves off your coriander stems and place in bowl on top of carrots. If you like eating the stems of coriander you may chop these finely and include them in the salad. Set aside.
2. Toast the sesame seeds over low to medium heat in a fry pan or a baking tray in the oven set to about 200 degrees (about 400º F), stirring with a wooden spoon from time to time until they turn a golden brown (about 5 minutes). Remove from heat and set aside. (Please make sure you watch your seeds or set a timer for 2-3 minute intervals when doing this as I have ruined countless quantities of seeds and nuts by forgetting about them.)
3. Pour the olive oil, red wine vinegar, sesame oil and spices into a bowl and whisk thoroughly to combine. Pour dressing over the salad, toss and serve.
*Photography and styling notes:
I love Moroccan homewares, particularly shabby ones like my beloved turquoise bowl I purchased about ten years ago from Moroccan importer, Ambiance Interiors in Alexandria Sydney. The salad servers with the fish handles are from the local Goodwill, the little jug courtesy of the Salvo’s Mona Vale and the background was salvaged out of hard rubbish on the street. These shoots are always so much fun to put together and I love the creative process of making something beautiful out of other peoples cast offs. The only type of light used in this image is window light.
10 thoughts on “Sweet & Spicy Carrot Salad with Coriander”
I love your styling notes for this post Tanya! I have been lurking since your blog’s inception and have to comment now on how beautifully styled every entry has been. I really enjoy the back story for each shot and am happy to think of you happily foraging for great finds amongst the charity shops and hard rubbish! You are providing much inspiration for the baby steps that I am taking towards a more sustainable, thoughtful lifestyle… most of those steps are simply about thinking more carefully about my choices and slowly altering my mindset, but perhaps that’s the hardest stage of the transition from reckless consuming to simple living.
Also, this looks like a great recipe- definitely on the summer BBQ list!
Hi Anjali, thank you for your feedback. I’m so pleased you’re enjoying the blog and even more pleased I might be inspiring you to lead a more sustainable lifestyle in considering the day to day choices you make about what you buy and consume. Even baby steps make a huge difference to the environment and world at large. I’ll be continuing to discuss these issues and hope that my own journey will inspire and assist. I wish you all the best. Tanya
Looks yum Tan :-) could you do that in the Thermie??
Hi Jared, yes you could do the salad in a Thermomix but bear in mind the TM will grate the carrot into a kind of crumbled form, rather than the beautiful julienne. It will essentially taste the same but the texture will be different. Regards Tanya
Looks gorgeous Tanya & isn’t it satisfying to create such a beautiful dish from such simple ingredients! I’m new to your blog & looking forward to trying out your recipes. I love your photo of this dish – as with so many of your photos, you capture a mood & a moment that stops me, & makes me want to stay in it, whether its food or people. Your photos inspire me. And what is it about Moroccan homewares !? I have a Moroccan tea caddy that is now quite old, and very loved. Love your blog!
Thank you for such wonderful feedback, I’m so happy to hear readers are enjoying the blog. Would love to hear feedback about the recipes as well. It’s always lovely to find out how other cooks interpret recipes and make them their own. Regards Tanya
I love carrot and coriander together. This looks so good. I saw your link on Carole’s Chatter.
Thank you! Regards, Tanya
Tanya, great work. Thanks for linking in again to Food on friday. Cheers
Thanks Carole, and thank you for inviting me. Regards, Tanya
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