When I saw this bunch of carrots at the market, their deep red color lured me in and pretty soon I was lugging around a whole lot of carrots. It wasn’t long after bringing them home that I read Mark Bittman’s article and saw there was a salad that claims “there is no better way to use raw carrots”, well, sign me up. So I made them, and yup, he’s pretty spot on, these carrots kept me coming back for more.
When I peeled my carrots I was a little disappointed to see they weren’t red on the inside but I got over it. I used the chopping attachment for the first time on my food processor and my carrots came out in nice slivers, but cut them any way you’d like, they’re still going to be good. Instead of cumin seeds I used a pinch of ground cumin along witha dash of olive oil, lemon juice from one lemon and chunk of cilantro. Try it out and you’ll be happy.
August 3rd, 2009 at 10:35 am
Mmm. I’ll definitely give that one a try. I bought red carrots from the union sq market the other day, and I was disappointed that they weren’t red on the inside, too. But I made pickled carrots with them, and they turned the brine BRIGHT red, even though the red skin was peeled off.
August 3rd, 2009 at 11:23 pm
I love raw carrot salads and this one looks so gorgeous and delicious! Thanks for sharing the article link. I love it!
August 4th, 2009 at 3:49 am
I love raw carrot salads and this one looks so gorgeous and delicious! Thanks for sharing the article link. I love it!
August 4th, 2009 at 3:25 pm
That Bittman can make any old thing good. This looks like a wonderful dish, thanks for sharing
August 9th, 2009 at 1:23 pm
really beautiful color, and the shaved carrot looks like the perfect texture.
August 22nd, 2009 at 12:11 pm
Hi, Kelly!
For your information, those carrots are called “Aggie” carrots and the maroon color was genetically bred at Texas A & M University.
They are that color so the intelligent people of Texas won’t have to eat the horrible “burnt orange colored ones that remind us of texas university.
Winter Owl