This recipe is essentially my riff on the marinated carrot salad you so often find on the pickle bar at falafel restaurants. I've streamlined the ingredients a little, to keep it easy and pantry-friendly, and whenever I make it, the bowl or jar empties fast.
- 1 1/2 pounds carrots
- 1/4 cup olive oil
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons chopped mint
- 1 small clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Peel carrots and slice them into thick rounds. Simmer in a pot of salted water until just tender.
While carrots cook, whisk together olive oil, vinegar, mint, garlic, salt and pepper.
When carrots are fork tender, drain them.
Toss warm carrots together with vinaigrette and let them sit until carrots are cool.
Place carrots in refrigerator and let them marinate for at least 1 hour before serving. They can be kept in the refrigerator for up to 5 days.
medium pot, bowl