Whenever I go out for Middle Easter/Mediterranean food I always crave this carrot salad. While each place makes it different, theres some thing about carrots with tang and spice that I cannot get enough of.
While I typically share more sweet items on the blog, after going to talk with Alon Shaya and having his newest cookbook signed, my savory recipe passion was ignited.
I wanted to share this easy carrot salad with you- the perfect side to fish, lamb, roasted chicken, or even mixed in with quinoa.
Here's to spicy salads, praying spring weather actually arrived in NYC, and being grateful for vacation next week. xx
- 10 carrots, peeled
- 1/3 cup sliced red onion
- 3 cloves of garlic
- 6 rehydrated chili peppers
- 2 tablespoons apple cider vinegar
- 1/3 cup olive oil
- 1/3 cup cilantro
- Salt and pepper to taste
- Take the peeled carrots and place them in a pot with boiling water. Let the carrots boil until tender (15-20 minutes depending on size).
- Drain the carrots from the water and let completely cool.
- While the carrots cool, make the sauce.
- Combine the garlic, peppers, vinegar, and olive oil in a blender or food processor. Blend until smooth.
- Once the carrots are fully cooled, cut into coins.
- Toss the carrots with the sauce, red onions, and cilantro.