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.
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
2 lb. heirloom carrots
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
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.