Karl’s Uyghur Carrot Salad III

Wife Jan loves carrot salad and it is her birthday dinner. This is my third attempt at making a carrot salad for a Uyghur meal—big plate chicken this time. Today, I am trying for a black vinegar vinaigrette.

Karl’s Uyghur Carrot Salad III

In addition to having different colors, the heirloom carrots do not all have the same texture and taste. There are subtle variations. This small change produces a far more complex and flavorful salad.

Karl’s Uyghur Carrot Salad III

Ingredients

2 lb. heirloom carrots

Dressing

½ Tbs. cumin seeds
4 Tbs. black vinegar
2 Tbs. vegetable oil
1 Tbs. honey
Pinch black pepper
Pinch Kosher salt
1 whole dried Chinese tien tsin chili, ground to flakes

1 cup cilantro, chopped

Directions

1. Coarsely grate carrots and put them in a medium mixing bowl.

2. Toast the cumin seeds in a small skillet over a medium heat.

3. Put the cumin seeds in a small bowl and add the rest of the dressing ingredients.

4. Toast coriander seeds in a small skillet over a medium heat and crush them finely.

5. Mix the dressing well and let it meld for 5-10 minutes.

6. Grate the carrots and place them in a mixing bowl.

7. Pour the dressing over the salad and toss to coat the carrots.

8. Let the salad rest for at least 20 minutes to meld, tossing occasionally.

Tip: I let my carrots marinate for four hours.

9. Just before serving, mix in the cilantro and transfer the salad to a serving bowl.

10. Serve at room temperature or slightly chilled.