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CARROT SALAD WITH CARDAMOM, GINGER, AND LEMON

 

Falling Cloudberries
by Tessa Kiros
I tasted this at the house of my mother's friend, Iria. She is Finnish, but she picked up the recipe in India and it is certainly a salad that works well with spicy food. Make sure you use very fresh, young sweet carrots.
Serves 6 as a side dish


Ingredients

• 1¼ pounds (about 8 medium) carrots
• 1/2 red onion, finely chopped
• juice of 2 lemons
• 2/3 cup olive oil
• 2 teaspoons salt
• 1 teaspoon sugar
• a pinch of white pepper
• 1¼ inch piece of ginger, finely chopped or grated
• 1/2 teaspoon ground cardamom
• a small handful of fresh mint leaves, to serve


Directions

Put the carrots in a blender and pulse into small pieces (not too fine as you need to keep some texture). Transfer to a bowl, add the onion, and mix together well.

To make the dressing, whisk together the lemon juice, oil, salt, sugar, white pepper, ginger, and cardamom. Add to the carrots and onion, toss well, and then chill for a few hours. Toss in a few mint leaves before serving.
 

 

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