Carrot Salad Re-Make

I am notorious for taking a recipe and changing a few of the ingredients. My mother used to do this, too; she taught me to read cookbooks for ideas, not necessarily following every detail of the recipe.

On Friday, I took Ilana-Davita’s carrot salad recipe and adjusted it slightly for my needs.

Peel, slice, steam about 4-5 carrots
Due to being in a rush, I did less than the original, which said:
500 gr/1.1 lb peeled, sliced and steamed carrots

2 or 3 cloves garlic
I didn’t change this. I used 2 small cloves. Since I was using fewer carrots, my salad came out garlicky. Not a problem for the adults I was serving. The kids didn’t touch this salad.

1 tsp ground cumin
This stayed in the recipe.

1 tsp coriander
The original recipe called for paprika. I don’t care much for paprika.

1 tbsp olive oil
A little less olive oil due to fewer carrots

1 tbsp lemon juice

salt and pepper

Peel, steam, slice the carrots into little circles. Crush the garlic and mix it in a saucepan with the ground cumin, coriander, oil, salt and pepper. Warm the saucepan, add the carrots and one tsp of the water the carrots cooked in. Cook for 10 minutes, stirring regularly. Add the lemon juice and cook an additional 5 minutes. Chill at least one hour. I garnished it with fresh parsley (Ilana-Davita suggested cilantro, but I prefer parsley, which I grow in my garden).

And here’s the result on my Friday night table:
Carrot Salad

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