Ingredients:
DRESSING:
2 lemons zested and juiced (2 tsp zest and ⅓ cup juice)
2 Tbsp red wine vinegar
2 tsp honey
½ tsp salt, plus more to taste
½ tsp ground coriander
½ tsp ground cumin
½ tsp sweet paprika
¼ tsp ground ginger
¼ tsp cinnamon
⅛ tsp ground cloves
⅓ cup olive oil
(Makes about 1 cup of dressing)
SALAD:
2 lb carrots, coarsely shredded or shaved into ribbons (10 cups)
1 bunch cilantro, leaves and stems chopped (1 cup)
4 scallions, thinly sliced (½ cup)
½ cup raisins or currants
Equipment:
Cutting board
Chef’s knife
Vegetable peeler
Box grater
Bowl
Jar with lid
Zester
Juicer
Measuring cups and spoons
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- For the dressing, add all of the dressing ingredients to a jar with a lid. Cover and shake well to incorporate the ingredients. Taste and adjust.
- For the salad, combine all of the salad ingredients in a large bowl. Drizzle half the dressing over and toss together. Add more dressing to taste, toss and adjust