This salad is perfect for a buffet-it can be served warm, at room temperature or chilled. Remember: the sweeter your carrots, the tastier the salad. The mint and cilantro bring out the flavor of the carrots, but you can always substitute parsley or basil.
1. Boil the carrots for 5 minutes, until just fork-tender. Drain.
2. Whisk the juice concentrate, lemon juice, honey, oil, garlic and cinnamon in a small bowl. Pour over the carrots. Add the onion, cilantro, mint and sesame seeds. Toss and serve.
2 lb peeled carrots, sliced diagonally into 1/4-inch slices
2 tsp sesame oil
2 Tbsp orange juice concentrate
1 Tbsp freshly squeezed lemon juice
1 Tbsp honey
1 tsp crushed fresh garlic
1/4 tsp ground cinnamon
1/4 cup chopped green onion
1/4 cup chopped cilantro or parsley
1/4 cup chopped fresh mint or basil
2 tsp sesame seeds, toasted
Nutritional Analysis per Serving
Protein 2.2 g
Fat 2.6 g
Saturated Fat 0.4 g
Carbohydrates 21 g
Cholesterol 0 mg
Sodium 114 mg
Fiber 5.1 g
Prep Time: 10 minutes
Cook Time: 5 minutes
Make Ahead: Prepare up to a day in advance, cover and refrigerate.