Few herbs pack the same health-promoting punch that fresh cilantro does. Also called coriander in some parts of the world, fresh cilantro is thought to support blood sugar-regulating mechanisms and gastrointestinal health. Cilantro is particularly good when combined with carrots and citrus juice. To turn this side dish into a meal on its own, simply add a ripe avocado per person, cut into bite-size chunks.
- 1 bunch carrots, washed and peeled
- Handful of fresh cilantro
- 3 teaspoons of sesame seeds
- Juice of 1 lemon
- Juice of 1/2 orange
- Extra-virgin olive oil
- Sesame oil
- Sea salt and pepper
- Slice carrots into thin strips, as thin as you can get them.
- We use a Japanese Mandolin to create beautiful, fine ribbons out of carrots, zucchini, cucumber, and other vegetables.
- If you don’t have a mandolin, just do your best with a sharp knife, or use a conventional grater.
- Combine carrot strips, cilantro leaves, and sesame seeds in a large salad bowl.
- Make salad dressing in a separate bowl by combining orange juice, juice of 1.5 lemons, and about 3-4 times extra-virgin olive oil as the amount of orange and lemon juice combined.
- Whisk together, add a few drops of sesame oil and a pinch of sea salt and pepper, whisk again, taste, and adjust seasoning as desired.
- If you like extra lemony zing to your salads, add some or all of remaining lemon juice.
- Pour dressing over salad and give it a good toss – you really have to do this with your hands to impart solid flavor to every last carrot strip and cilantro leaf.