Oasis Carrot Salad

I've often perused Gourmet Magazine recipes, looked at the gorgeous photos, but rarely do I see one that is actually approachable for me.  This one leapt from the pages of Gourmet and into my heart!  I will be serving this over raw cabbage in the VERY near future.


Oasis Carrot Salad


  • 1 pound carrots - sliced crosswise ¼ inch thick
  • 2 tablespoons copped onion, rinsed and drained
  • 1 garlic clove - chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped flat-leaf parsley


Cook carrots in a medium saucepan of boiling water until tender, about 8 minutes.  Drain, then rinse under cold water until cool.  Drain well. 

Meanwhile, pulse onion and garlic with oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until very finely chopped.  Toss with carrots and chill at least 3 hours.

Just before serving, toss salad with cilantro, parsley, and salt to taste.

NOTE: Salad can be chilled up to 24 hours.  Add herbs just before serving.

  • Posted on   03/02/09 at 07:08:37 AM   by Emily  | 
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Posted in Vegetable
Tagged with Carrots, Carrot Salad

Reader Comments (2)

Ryan 03/05/09 02:12:54 PM

Fabulous picture and recipe! Does the taste bear any resemblance to Mexican hot carrots?

Emily 03/05/09 10:56:50 PM

Yes, sort of. As a matter of fact I was expecting them to be spicy based solely on appearance. Of course there isn't anything spicy in them...but, there could be!!

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