Carrot Salad - a New Way to Eat Veggies
Friday, February 17, 2012 at 1:00AM 
By David Hu
I’m always trying to eat more veggies but most of the time they’re really an afterthought. There are only so many times you can steam or sauté vegetables before they get boring.
Today’s recipe is a carrot salad which can be enjoyed year-round because carrots are always available in the market. This dish has a great burst of flavor that comes from sweet-tart dried plums and Moroccan spices, and the salad will add some nice, vibrant colors to your meal.
Remember to check on the carrots frequently while cooking. Test with the tip of a paring knife. As soon as the knife goes into the carrot easily, the carrots are done. Drain quickly and proceed with the recipe.
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Carrot Salad with Dried Plums
1 pound thin carrots, peeled
2 tablespoons freshly squeezed lemon juice
1 tablespoons olive oil
1/4 teaspoon hot paprika
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/2 cup pitted dried plums (about 3 ounces)
1 ½ tablespoons chopped cilantro
1 tablespoons toasted sesame seed
Cut carrots into 1-inch pieces on diagonal. Drop carrots into boiling salted water. Cook 5 minutes after they return to the boil or until tender but not mushy. Drain.
In large bowl, whisk together lemon juice, oil, paprika, cinnamon, cumin and salt. Add carrots, dried plums and cilantro. Mix together gently. Mound in serving bowl or on individual plates; sprinkle with sesame seed.
Source: California Dried Plums
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