This is the one shredded salad you want to make right before you serve it, because the carrots bleed once they're shredded and salted. It is adapted from The Vegetarian Option by Simon Hopkinson (Stewart Tabori & Chang 2010). Although Hopkinson recommends finely grated carrots, I use a mix of coarsely and finely grated carrots. I think the texture is more interesting that way (especially alongside the crunchy, toasted, crushed coriander seeds).
Makes 4 servings
4 cups peeled and finely grated (or a mix of coarsely and finely grated) carrots
1 1/2 teaspoons sea salt
1 1/2 teaspoons superfine sugar
Juice of 1 small lime
1 teaspoon coriander seeds
Cilantro leaves picked from 4 or 5 bushy sprigs
1 green Thai birds-eye chili, serrano or 1/2 jalapeno, seeded
In a large bowl, mix the grated carrot together with the salt, sugar and lime juice. Leave to macerate for at least 30 minutes.
Meanwhile, place the coriander seeds in a small, dry skillet and gently toast them over low heat until they smell very good, but be careful not to burn them. Tip into a mortar and lightly crush with the pestle.
Now mince the cilantro and chili together (this makes for a more aromatic mix, in a similar way to persillade -- garlic and parsley given the same treatment). Add to the carrots together with the coriander seeds and mix well. Turn into a serving dish.
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