Carrot Salad with Cilantro and Garlic

Caramelized onions, pungent coriander and zesty cilantro round these heirloom carrots so well, that eating this from a wine glass is mandatory. 

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You know you picked well when your husband comes home from work with a bag full of locally grown heirlooms carrots. #totalkeeper

We have been on a carrot kick lately, partly because we have all these beautiful heirlooms to enjoy.  Almost all of my soups have carrots (I sautee them for major flavor action!) and I love these simple Roasted Carrots.

And then there’s this salad.

Every time I make this salad, I’m always surprised I don’t make it more often.  Somehow, the blend of garlic, cilantro and caramelized onions tossed with some heirlooms makes the meal extra special.  Not to mention this salad is awesome for big or small parties alike.

Make this Ahead for Parties

Julienned carrots hold surprisingly well after time.  Sure, they might lose their perkiness, but they are still fairly crunchy and very flavorful.  In fact, more so after sitting in a bowl with garlic, coriander and all the other goodies.  That’s why this salad is a great choice for entertaining.  Make this up to one week before the big (small?) party and enjoy more free time during the festivities.

All the Flavors

Let’s talk about the depth of flavor in this salad.  You’ve got the sweetness of caramelized onions coupled with coarse aromatic coriander all tossed to perfection with beautiful heirloom carrots.  Of course, generous amounts of garlic and fresh cilantro top this salad off well.  Such perfect combination for a very humble tuber.

Did you know?

The coriander seed that is called for in this recipe is the same seed used to grow the herb cilantro.  That’s right…so if you have some coriander seed in your pantry, go ahead and plant that in your herb garden and you’ll have fresh cilantro in no time.  Also?  Coriander seed used for cooking is a lot cheaper than coriander seed specifically for gardening.  But really, it’s the same product, only packaging is different.  So save yourself some money, and go with the culinary coriander seed knowing full well that it can also be used for gardening.

Of course, a salad like that must be served in stemless glassware.  See my choice HERE.  This set comes in four glasses, one for the salad another for Pinot Grigio times TWO.  Cheers!

My Picks & Helpful Tools

Julienne Slicer – this makes beautiful uniform strips of carrots.
Resistant Gloves – if your slicer does not have an aid for food, please protect your fingers and use these gloves.  They work amazingly well.
Stainless Steel Pan – who knew that one pan can caramelize onions to perfection and make the most amazing Grain Free French Crepes. 😉
Weck 1/2L Tulip Jar – these are so pretty to store pretty much anything.  They can also be found at World Market, though I still think Amazon has the best price for them.
Celtic Sea Salt – my absolute favorite.  I buy this in 5lb pound bags (>>HERE) and sometimes even a few of those at a time, if they are on sale.
My pick for CUMIN and CORIANDER or CORIANDER SEED and be sure to get Bragg’s Apple Cider Vinegar.  Always.

Carrot Salad with Cilantro and Garlic

Carrot Salad with Cilantro and Garlic

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 1 quart

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Ingredients

• 8 medium heirloom carrots*
• 2 teaspoons coarse sea salt
• 3 tablespoons avocado oil
• 1 large onion
• 5 garlic cloves
• 2 tablespoons Apple Cider Vinegar
• 1/4 teaspoon cumin
• 1 teaspoon coriander**
• 2 tablespoons fresh cilantro

Instructions

1. Julienne carrots using a julienne slicer such as this one. You can also cut the carrots into thin strips with a sharp knife if you don't have a slicer.
2. Toss julienned carrots with coarse sea salt and set aside.
3. Heat oil in a stainless steel pan. Add onions and caramelize until golden brown, stirring occasionally so not to burn.
4. While onions are caramelizing, add minced garlic, Apple Cider Vinegar, cumin and coriander to the carrots. Combine and set aside.
5. When onions are done, allow to cool to room temperature. Once cooled, combine with already seasoned carrots and add fresh cilantro. Toss until combined well.
6. Enjoy immediately or store in cold storage for up to one week.

Recipe Notes

*I love the look of heirloom carrots in this salad, but regular orange carrots will do just fine.
***You can also go with Coriander Seed and grind it yourself. I prefer using coarse coriander seed, therefore, I grind it myself.

You can store this Carrot Salad in these gorgeous tulip Weck jars.  (This one comes in a pack of 6) Anyone else obsessed with Weck? <<heart eyes>>