Shaved Carrot Salad with Ginger and Lime

INGREDIENTS

1 1/4 cups golden or black raisins

1 tbsp. cumin seeds

2 pounds carrots

2 tsp finely grated ginger

1 garlic clove, finely grated or pounded with a pinch of salt

1 to 2 large jalapenos, seeds and veins removed if desired, minced

2 cups coarsely chopped cilantro leaves and tender stems, plus a few springs for garnish

salt

Lime vinaigrette (recipe to follow)

Instructions

In a small bowl, submerge raisins in boiling water. Let sit for 15 minutes to rehydrate and plump. Drain and set aside.

Place the cumin seeds in a small, dry skillet and set over medium heat. Swirl pan constantly to ensure even toasting. Toast until the first few seeds begin to pop and emit a savory aroma, about 3 minutes. Remove from the heat. Immediately dump the seeds into the bowl of mortar or a spice grinder. Grind finely with a pinch of salt. Set aside.

Trim and peel carrots. Using a sharp knife, thinly slice carrots lengthwise. Use a sharp knife to cut slices into matchsticks. If that seems too troublesome, use a vegetable peeler to make thin ribbons or slice the carrots into thin coins.

Combine ginger garlic, jalapeno, cilantro, cumin, and raisins in a large bowl. Season with three generous pinches of salt and dress with lime vinaigrette. Taste and adjust seasoning with salt and more lime juice as needed. Refrigerate the salad for 30 minutes to allow flavors to come together. To serve, toss to distribute seasons, heap onto a large platter, and garnish with cilantro.

Lime Vinaigrette

2 tbsp. freshly squeezed lime juice (~2 small limes)

5 tbsp. extra virgin olive oil

1 garlic clove

salt

Instructions

Pour lime juice and olive oil into a bowl or jar. Smash the garlic clove and add to the vinaigrette, along with a generous pinch of salt. Stir or shake to combine, then taste with a leaf of lettuce and adjust salt and acid as needed. Let sit for at least 10 minutes, and remove the garlic before using.

Cover and refrigerate leftovers for up to 3 days.

** Recipes sourced from Samin Nosrat’s Salt, Fat, Acid, Heat.