A Cut Above: Chef Jonathan’s Carrot Slaw Salad with Thick Carrot Peels

YUMA, Ariz. (KYMA, KECY) - This is a perfect salad to put together, and I promise you will find yourself going back for more.

Ingredients:

For the Salad:

• 4 large carrots, peeled into thick ribbons or strips

• 1 cup sesame seeds (toasted if preferred)

• Fresh cilantro, chopped (about 1/4 cup)

• Fresh mint, chopped (about 1/4 cup)

• Fresh dill, chopped (about 1/4 cup)

For the Dressing:

• 1/2 cup sesame oil

• 1/2 cup olive oil

• 2 tablespoons lemon juice

• 2 tablespoons rice wine vinegar

•  1 teaspoon Dijon mustard

• 1 teaspoon garlic chili paste (optional)

•  Freshly ground black pepper, to taste

• Salt, to taste (optional)

Instructions:

1. Prepare the Carrots:

   Use a vegetable peeler or a mandoline to create thick ribbons from the carrots. Place the carrot ribbons in a large mixing bowl.

2.  the Dressing:

   In a small bowl or jar, combine the sesame oil, olive oil, lemon juice, rice wine vinegar, Dijon mustard, garlic chili paste (if using), and black pepper. Whisk or shake well until combined.

3. Combine Salad Ingredients:

    Add the toasted sesame seeds, chopped cilantro, mint, and dill to the bowl with the carrot ribbons.

4. Dress the Salad:

  Pour the dressing over the salad ingredients. Toss everything together gently until the carrots and herbs are well coated in the dressing.

5. Serve:

   Let the salad sit for about 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.