Recipe Demo: Lime-Cumin Carrot Salad -What to Bring to a BBQ- Vegan, Vegetarian Recipe

Recipe Demo: Lime-Cumin Carrot Salad -What to Bring to a BBQ- Vegan, Vegetarian Recipe

Recipe Demo: Lime-Cumin Carrot Salad -What to Bring to a BBQ- Vegan, Vegetarian Recipe

Lime-Cumin Vinaigrette recipe from Deborah Madison’s “The New Vegetarian Cooking for Everyone”
Get it here:

I’m in France for the summer & taking advantage of the country’s generous farmers’ markets & local cuisine. This video is part of a series exploring the pure cuisine of the region, including the culture around cooking, serving, & sharing. I’m also in a country house that isn’t as equipped as my home kitchen is, so I have those constraints to work within. I may not be able to find the exact ingredients for these recipes while I’m here, so lucky for you, you get to see how to substitute ingredients!

When I use a recipe in this series, I interpret it French-style, meaning, few exact measurements. That’s more than OK for cooking, but not for baking, so there is no baking in the series! If you decide to follow along, your version may look differently from mine because you are using exact measurements from the recipe book.

Now, to this recipe! It seems intensive in this video & it slightly is unless you have a good knife. The most intense part is grating the carrots; which you can use a food processor with the grater attachment or simply buy grated carrots. C’est très simple!

However, this video goes to show that even with little to no proper tools, you can make a magnificent dish.

Lime-Cumin Vinaigrette & Grated Carrots
1 clove of garlic
1/8 teaspoon of salt
grated or minced zest of 2 limes (see the special video on zesting citrus)
2-3 tablespoons fresh lime or lemon juice
2 tablespoons of chopped green onion or finely diced shallot
1/2 jalapeno chile, seeded & minced
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/4 teaspoon dry mustard
1/3 cup olive oil
2 tablespoons cilantro

Pound the garlic with the salt in a mortar until smooth (or put it through a press) (or, like me in the video, use the back of a spoon); then put it in a bowl with the lime zest, juice, green onion/shallot; and chile. Toast the cumin and coriander seeds in a small dry skillet until fragrant, then immediately transfer them to a plate to cool. Grind to a powder in a spice mill; then add them to the juice mixture (I skipped the toasting & grinding because I not only could not find seeds, but I did not have a spice grinder. Instead, I used half the amount of powdered spices): Whisk in the mustard and oil (here I used regular dijon mustard because I couldn’t find dry mustard. I quadrupled the amount, approximately, to get the kick of the mustard.) Taste and adjust the balance if needed. Let the dressing stand for at least 15 minutes; add the cilantro just before using (cilantro in France? Are you kidding? I skipped.)

For the grated carrots, wash a pound of carrots and peel. Then coarsely grate. Blanch in boiling, salted water (just for a minute); remove, dry, and let cool.

**I really loved this preparation of the carrots. Blanching them tempered their stark earthiness & let the sweetness come through. The texture still held its body without the overwhelming crunch of raw carrots.

Don’t know how to zest a lime? Watch here:

I served this at a small barbecue party we hosted & otherwise, snacked on it for a few days. I will now always keep some kind of grated vegetable salad around:

The vinaigrette can, of course, be used on other vegetables & salads. Because the lime juice is potentially overwhelming, I suggest a spicy green like arugula, if using as a salad. Naturally, I’d love to know how you use it, so please leave comments below to share your discoveries!

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One Response

  1. Yaqoob Amin

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