Carrots in Ginger Mustard and Cilantro Vinaigrette

Carrots in Ginger Mustard and Cilantro Vinaigrette Recipe

Preparation time: 20 minutes | Cooking time: 7 minutes | Servings: 4 |

Vegetarian diet

Introduction

Carrots in Ginger Mustard and Cilantro Vinaigrette is a refreshing and flavorful salad that is perfect for any occasion. The combination of sweet carrots, zesty ginger, tangy mustard, and fresh cilantro creates a delicious and unique dish that will impress your guests.

History

This recipe is a modern twist on a classic carrot salad. Carrots have been a staple in many cuisines for centuries, and this recipe takes them to a whole new level with the addition of ginger, mustard, and cilantro. The flavors blend together beautifully to create a dish that is both healthy and delicious.

Ingredients

2 lb (907 g) carrots
1 tbsp cider vinegar
2 tbsp fresh lemon juice
0.5 tsp fresh ginger, mashed through a garlic press
2 tsp granulated sugar
1 tbsp spicy mustard
0.33 cup olive oil
2 tbsp finely minced fresh cilantro
1 tsp salt
1 tsp freshly ground black pepper
sprigs of fresh cilantro for garnish

How to prepare

Peel and trim carrots and cut them into matchsticks.
Bring water to a boil in a vegetable steamer, then add the carrots.
Cover and steam the carrots for 7 minutes.
Remove the carrots from the steamer and immediately rinse them under cold water to stop further cooking.
Drain the carrots and dry them thoroughly on paper towels, then set them aside.
In a medium salad bowl, combine vinegar, lemon juice, ginger, sugar, and mustard. Whisk until the sugar has dissolved.
Add olive oil in a slow, steady stream while whisking constantly until the vinaigrette is well blended and creamy.
Add cilantro, then season with salt and pepper.
Add the carrots to the bowl and toss them to coat evenly.
Cover the bowl and refrigerate the salad for 4 to 6 hours.
Thirty minutes before serving, bring the salad back to room temperature.
Garnish with cilantro.

Variations

Add some sliced almonds or toasted sesame seeds for added crunch.
Substitute honey for the sugar in the vinaigrette for a slightly sweeter flavor.
Add some diced red bell pepper or cucumber for extra freshness and color.

Cooking Tips & Tricks

Make sure to cut the carrots into uniform matchsticks to ensure even cooking.

- Steaming the carrots helps to retain their natural sweetness and vibrant color.

- Refrigerating the salad for a few hours allows the flavors to meld together and develop fully.

- Garnishing with fresh cilantro adds a pop of color and freshness to the dish.

Serving Suggestions

Carrots in Ginger Mustard and Cilantro Vinaigrette can be served as a side dish or a light meal on its own. It pairs well with grilled chicken, fish, or tofu for a complete and satisfying meal.

Cooking Techniques

Steaming the carrots helps to retain their natural sweetness and vibrant color, while also preserving their nutrients. The vinaigrette is a simple mix of vinegar, lemon juice, ginger, mustard, and olive oil that adds a zesty and tangy flavor to the dish.

Ingredient Substitutions

If you don't have cilantro, you can use parsley or mint as a substitute. You can also use honey or maple syrup instead of sugar in the vinaigrette for a different flavor profile.

Make Ahead Tips

This salad can be made ahead of time and refrigerated for up to 24 hours. Just be sure to bring it back to room temperature before serving to allow the flavors to fully develop.

Presentation Ideas

Garnish the salad with sprigs of fresh cilantro for a pop of color and freshness. You can also serve it in a decorative bowl or on a bed of lettuce for an elegant presentation.

Pairing Recommendations

Carrots in Ginger Mustard and Cilantro Vinaigrette pairs well with a variety of dishes, including grilled chicken, fish, or tofu. It also goes well with other salads or as a side dish for a barbecue or picnic.

Storage and Reheating Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply bring it back to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Carrots in Ginger Mustard and Cilantro Vinaigrette contains approximately 220 calories. This makes it a light and healthy option for a side dish or light meal.

Carbohydrates

Carrots are a good source of carbohydrates, providing around 12 grams per serving. The addition of the vinaigrette adds a small amount of additional carbohydrates from the vinegar and sugar.

Fats

The olive oil in the vinaigrette adds healthy fats to the dish, with around 14 grams per serving. These fats are heart-healthy and help to absorb the fat-soluble vitamins in the carrots.

Proteins

Carrots are not a significant source of protein, providing only around 1 gram per serving. To increase the protein content of this dish, you could add some grilled chicken or tofu.

Vitamins and minerals

Carrots are rich in vitamins and minerals, including vitamin A, vitamin K, and potassium. The ginger in the vinaigrette adds additional health benefits, including anti-inflammatory properties.

Alergens

This recipe contains mustard and cilantro, which may be allergens for some individuals. If you have allergies to these ingredients, you can easily omit them or substitute with something else.

Summary

Overall, this dish is a healthy and nutritious option that is packed with vitamins, minerals, and healthy fats. It is a great way to enjoy the natural sweetness of carrots in a refreshing and flavorful salad.

Summary

Carrots in Ginger Mustard and Cilantro Vinaigrette is a delicious and healthy salad that is perfect for any occasion. The sweet carrots, zesty ginger, tangy mustard, and fresh cilantro come together to create a flavorful dish that is sure to impress. Enjoy this refreshing salad as a side dish or light meal for a nutritious and satisfying option.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day and I was visiting my dear friend Lily in her cozy little kitchen. As soon as I walked in, the aroma of ginger and cilantro filled the air, making my mouth water.

Lily smiled and handed me a plate of carrots in ginger mustard and cilantro vinaigrette. The vibrant colors and fresh flavors captivated me. I took a bite and was instantly transported to a world of culinary delight. The crunch of the carrots, the tangy mustard, and the zesty cilantro danced on my taste buds in perfect harmony.

I begged Lily to teach me how to make this dish and she happily obliged. As we worked side by side in her kitchen, she shared the story behind the recipe. She had learned it from her grandmother, who had passed it down through generations. The secret, she said, was in the balance of flavors and the love that went into every step of the cooking process.

I watched in awe as Lily effortlessly chopped the carrots into thin slices, expertly mixing them with the ginger and mustard. She drizzled the vinaigrette over the top, adding a sprinkle of fresh cilantro to finish it off. The final result was a masterpiece of flavors and textures that left me craving more.

After that day, I couldn't get the recipe out of my mind. I spent hours in my own kitchen, experimenting with different variations and perfecting the technique. Each time I made the dish, I felt a connection to Lily and her grandmother, as if their culinary wisdom was guiding me through every step.

Over the years, I have shared this recipe with friends and family, passing on the tradition of carrots in ginger mustard and cilantro vinaigrette to the next generation. Each time I make it, I am reminded of the love and friendship that inspired me to learn and create in the kitchen.

Now, as I stand in my own kitchen, preparing this dish for my grandchildren, I can't help but feel grateful for the journey that brought me here. The memories of Lily's kitchen, the flavors of the vinaigrette, and the bond that food has created between us all fill me with joy.

And as I place the plate of carrots in ginger mustard and cilantro vinaigrette on the table, I know that I am not just serving a meal, but sharing a piece of my heart and soul with those I love. This recipe will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.