Whew, with all of this pizza I’ve been eating, my body is just begging for some veggies. You know your diet is a little out of whack when you’d rather have a salad than a slice of pizza.
I saw this Carrot Salad on Kalyn’s Kitchen a couple of weeks ago and just knew that I had to make it. Of course, I made a few changes based on what I had on hand and what I could find at the market for a decent price. That’s the wonderful thing about the food blogging world… good recipes spread like wild fire and everyone puts their own spin on them. It’s like recipe evolution at warp speeds!
Anyway, red bell peppers are finally at a decent price ($0.79 for a monster sized one as opposed to the $3 ea. that they sell for the rest of the year) and I was determined to make something with them. I added one to the mix and it added beautiful color, extra sweetness and a nice juicy contrast to the fairly dry crunch of the carrots. I didn’t buy any mint because it was just too expensive. If you grow it (it’s a weed so it’s easy to grow) be sure to toss a little in there. I lost my green Tabasco in the move so I wasn’t able to add that either. The dressing probably could have benefitted from a little green Tabasco. Lastly, I added a touch of cumin to the dressing because where lime, jalapeno and cilantro go, cumin should definitely follow (IMHO).
The salad turned out just as good as I had expected; great texture, great flavor and enormous eye appeal!
Spicy Sweet Carrot Salad
- 1 (10 oz.) pkg. matchstick carrots $1.89
- 1 med-lg red bell pepper $0.79
- 1 med. jalapeno $0.18
- ½ bunch cilantro $0.39
- 1 med. lime, juiced $0.34
- 3 Tbsp olive oil $0.15
- 1 tsp salt $0.05
- ⅛ tsp ground cumin $0.02
- to taste fresh ground pepper $0.05
- Rinse the red bell pepper and do your best to cut into matchsticks of similar size and shape to the carrots. Rinse and dice the jalapeno. Combine the carrot matchsticks, red bell pepper and jalapeno in a bowl.
- Rinse the cilantro and pull the leaves from the stems. Give it a good chop and stir into the carrot mix.
- In a small bowl, combine the lime juice (about 3 Tbsp), olive oil, salt, pepper and cumin. Stir well with a fork. Taste and adjust the seasonings as desired. It is okay for the dressing to be strong because it will be spread thin when stirred into the vegetables.
- Combine the dressing with the vegetables and stir well. Let sit for at least a half hour to let the flavors blend. Refrigerate the salad if you will be eating it more than 30 minutes later.
Step By Step Photos
These are the carrots I used. You can find them near the packages of baby carrots in the produce section. If I had a good mandolin, I would make them myself but you can’t beat the consistent size and shape of the packaged kind.
Cut the red bell pepper into similar size and shaped matchsticks as the carrots. Finely dice the jalapeno. Stir both in with the carrots.
Rinse of the cilantro (it tends to have sand on it) and give it a good chop. Don’t mince it but you don’t want whole leaves either. Stir it into the vegetable mix.
Juice your lime and mix it together with the olive oil, salt, pepper and cumin.
Pour the dressing over the salad, give it a good stir and let it sit for at least 30 minutes so the flavors can blend.
Please be sure to check a mirror after eating this salad… the cilantro is sure to get stuck in your teeth.