Bring this light and tangy carrot salad with chile sesame vinaigrette to your next get together, or pack it for lunch! It’s a fresh switch on your usual summer salad!
Dish Count :: 1 Bowl, 1 Grater, 1 Cutting Board
I’m becoming a rather habitual eater, yogurt and blueberries for a snack at work, carrots and hummus every day for a snack after work. These two things, along with my daily coffee – I’m not an animal – are part of my daily eating ritual. Yes, I said ritual. With Heather’s new book Pure Delicious coming out, I flipped through the pages feverishly looking for a recipe to show off – and it was a painstaking effort to choose – because everything looked sublime!
I couldn’t decide entirely and made two recipes – this carrot salad with chile sesame vinaigrette, and the pasta with sausage, white beans and mustard greens which I will show off soon, too. And I can tell you now, that both of these are going to be making it into the regular rotation at our house.
Heather’s story about allergies and cooking was through a long journey with her and her two girls. She changed her entire way of cooking to better accommodate the healthy issues that they were all facing and she took it to heart. That is what I love about Heather – her relentless search, experimentation to make healthy food attainable – and most of all – craveable.
Her cookbook, is one that will always be at the ready on my shelf and I am so proud for all of her hard work to be paying off with this beautiful book. She’s gorgeous inside and out – and has a laugh that is positively infectious. I love it.
If you’re investigating health issues in your own family, or don’t know where to start, Heather has really done the hard work for you. This will be a great resource to help demystify the whole allergy game. I’m so proud to know her.
Carrot Salad with Chile Sesame Vinaigrette
Chile Sesame Vinaigrette
- 1 Red Fresno Chile, minced (remove seeds for less heat, if desired)
- 2 Cloves Garlic, minced
- 1 Tbsp Agave or Honey
- 3 Tbsp Sesame Oil
- 1/3 cup Rice Vinegar
- 2 pounds Carrots, shredded - use heirloom rainbow carrots for a fun twist
- Sesame Seeds
- Chives, minced
In a small bowl, whisk together all ingredients for the vinaigrette. Add salt to taste. Set aside.
Shred carrots with a grater or food processor and place into a large bowl. Add vinaigrette to the bowl and toss to combine. Season with additional salt if desired. Top with sesame seeds and chives. Serve, or let rest in fridge for 2 hours to chill.
Pure Delicious - Heather Christo
Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC
Photographs copyright © 2016, Heather Christo, LLC