Marinated Carrot Salad With Ginger & Sesame Oil - cooking recipe

Ingredients

1 lb carrot, peeled and shredded
1 garlic clove, minced
2 tablespoons sherry wine vinegar
1 cup cilantro, chopped coarsely
1/2 cup grapeseed oil (or olive oil)
salt and pepper
1/3 cup fresh carrot juice
2 tablespoons mayonnaise
1 1/2 teaspoons sesame oil
3/4 teaspoon fresh ginger juice (squeezed fro 2 tsp. finely grated fresh ginger)

Preparation

In a medium bowl, toss the shredded carrots with the garlic, vingear, 1/2 cup of the cilantro and 1/4 cup of the grapeseed or olive oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain.
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 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. Enjoy!