Contributed by (Recipe adapted from “Food and Wine” at www.foodandwine.com)

Ingredients

1 lb Carrots, peeled and shredded
1 Garlic clove, minced
2 Tbs Sherry vinegar
1 C coarsely chopped Cilantro
1/2 C Grapeseed oil
Salt and freshly ground Pepper
1/3 C fresh Carrot juice
2 Tbs Mayonnaise
1 1/2 tsp Sesame oil
3/4 tsp fresh Ginger juice, squeezed from 2 teaspoons finely grated fresh ginger

Instructions

In a medium bowl, toss the shredded carrots with the garlic, vinegar, 1/2 cup of the cilantro and 1/4 cup of the grapeseed oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes, drain well. Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of grapeseed oil. Season the carrot dressing generously with salt and pepper. Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately.

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