Cumin-Spiced Carrot Salad | Oregonian Recipes

Name: Cumin-Spiced Carrot Salad | Oregonian Recipes
Ingredients: 1 medium clove garlic, grated or minced very fine; 1 large jalapeno chile, seeded and minced fine; 3 tablespoons white wine vinegar; 2 teaspoons very mild honey (or 1 teaspoon each honey and sugar if honey has a strong flavor); 1/2 teaspoon ground cumin (preferably freshly ground); 3 tablespoons extra-virgin olive oil or vegetable oil; Kosher salt; Cayenne pepper; 1-1/2 pounds carrots, peeled, trimmed, and shredded; 1 cup chopped fresh cilantro or Italian (flat-leaf) parsley

recipes.oregonlive.com

For dressings and vinaigrettes, I like to grate garlic on a Microplane zester/grater, which ensures tiny, uniform bits and avoids larger, harsh-tasting piece...

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Cooking tools:

Microplane
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring spoon
Measuring cup
Grater
Peeler

Ingredients

1 medium clove garlic, grated or minced very fine
1 large jalapeno chile, seeded and minced fine
3 tablespoons white wine vinegar
2 teaspoons very mild honey (or 1 teaspoon each honey and sugar if honey has a strong flavor)
1/2 teaspoon ground cumin (preferably freshly ground)
3 tablespoons extra-virgin olive oil or vegetable oil
Kosher salt
Cayenne pepper
1-1/2 pounds carrots, peeled, trimmed, and shredded
1 cup chopped fresh cilantro or Italian (flat-leaf) parsley