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Carrots in Ginger Mustard and Cilantro Vinaigrette
Photo: Gabriel Gurrola

Carrots in Ginger Mustard and Cilantro Vinaigrette

11 ingredients 18 steps fandom
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Estimated Nutrition (whole recipe, rough)

224
Calories
2g
Protein
14g
Fat
26g
Carbs

Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 11 portions →
Ingredient Portion assumed kcal
Olive Oil 1 tbsp (14g) 119
Sugar 1 tbsp (12.5g) granulated 49
Carrot 1 medium (61g) 25
Lemon juice of 1 lemon (48ml) 12
Black Pepper 1 tsp ground (2.3g) 6
Garlic 1 clove (3g) 4
Vinegar 1 tbsp (15ml) distilled 3
Mustard 1 tsp (5g) yellow 3
Ginger 1 tsp grated fresh (2g) 2
Cilantro 1 tbsp chopped fresh (1g) 1
Salt 1 tsp (6g) 0
Cider not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 2 pounds carrots
  • 1 tablespoon cider vinegar
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon fresh ginger mashed through a garlic press
  • 2 teaspoons granulated sugar
  • 1 tablespoon spicy mustard
  • ⅓ cup olive oil
  • 2 tablespoons finely minced fresh cilantro
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • sprigs of fresh cilantro for garnish

Directions

1

Peel and trim carrots and cut into matchsticks.

2

Bring water to a boil in a vegetable steamer then add carrots.

3

Cover and steam for 7 minutes.

4

Remove from steamer and immediately run under cold water to sop further cooking.

5

Drain and dry thoroughly on paper towels then set aside.

6

In a medium salad bowl combine vinegar, lemon juice, ginger, sugar and mustard then whisk until the sugar has dissolved.

7

Add olive oil in a slow steady stream whisking constantly until vinaigrette is well blended and creamy.

8

Add cilantro then season with salt and pepper.

9

Add carrots and toss to coat evenly.

10

Cover and refrigerate 4 to 6 hours.

11

Thirty minutes before serving, bring the salad back to room temperature.

12

Garnish with cilantro.

13

Category:Cathy's Recipes

14

Category:Carrot Recipes

15

Category:Cider vinegar Recipes

16

Category:Lemon juice Recipes

17

Category:Ginger Recipes

18

Category:Prepared mustard Recipes

Recipe sourced from fandom

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