I chopped up 1 pound of raw carrots and put in a pan with water and brought to a boil. I let cook just a few minutes, until they lost the snap-crunch of raw carrots but retained a softer, toothsome firmness with just a bit of crunch. I drained, ran cold water over them to stop them cooking and put them in the fridge to cool off.
In a bowl, I put 2 tbsp of olive oil, juice from two lemons, 2 tsp of ginger root and 1 tsp of honey (I used buckwheat honey for its hearty flavor.) and added a bit of salt and pepper to taste and stirred until the honey was completely blended in. I added 1 cup of finely sliced red onions, the cooled carrots, 1 cup of chopped fresh cilantro and 1/4 cup of toasted almonds. I chopped them up before toasting them in a dry fry pan.
The sweet and sour blend of flavors and the firm textures of this salad are delightful. It’s a simple, easy summer salad that adds a lot of color and flavor. This makes 4 generous servings.