Packed with beta carotene, an antioxidant found in carrots and vitamin C, a potent antioxidant found in limes, this refreshing salad is sure to be a crowd pleaser! The sesame seeds add a crunch, while the raisins add an unexpected sweetness that offsets the tangy flavor of the lime and the heat from the peppers.
Yield: 7, 1/2 cup servings. Vegan, gluten-free.
3 large carrots, peeled and grated ( About 3.5 cups)
1 tbsp raisins
1 tsp cumin seeds
Juice of 1/2-3/4 of a green lime, or per taste
2 tbsp fresh chopped cilantro, divided
1.5 tsp sesame seeds
1 and 1/4 tbsp sesame oil
1/4 tsp sugar
1/2 of a very small hot red pepper, (see figure 1 below), seeded and chopped
Salt to taste
- Place grated carrots in a medium bowl. Toss with lime juice to coat thoroughly. (The vitamin C in the lime acts as an antioxidant and prevents the carrots from darkening, a process called oxidation).
- Add raisins to the shredded carrots .and set aside.
- Heat sesame oil in a very small, thick bottomed pan over a medium flame.
- When oil is hot, add cumin seeds, sesame seeds and the hot, chopped pepper. Sautee for a few seconds or so, or until the seeds begin to crackle and turn a light golden brown.
- Be careful to adjust heat to prevent seeds from burning.
- Add this tempering to the carrot mixture in the bowl and mix well.
- Add sugar, salt to taste, 1.5 tbsp fresh chopped cilantro, and toss gently to combine all ingredients well.
- Adjust seasoning as desired.
- Garnish with remaining cilantro ( about 1/2 tbsp) and serve cold immediately.
RD tip: Sesame oil contains approximately equal amounts of oleic acid ( monounsaturated fat) and linoleic acid (polyunsaturated omega-6 fatty acid). Although this oil is relatively stable compared to some other cooking oils, nevertheless storage in a dark-colored bottle in a cool place is recommended to prevent oxidation and rancidity.