Carrot-Date-Almond Salad with Cumin Dressing

There’s a series of gloppy, mayonnaise-laden salads which date from my 1970s childhood (separate from the sequence of equally disliked Jello salads) which still haunt my culinary memories.  Ambrosia Salad, Waldorf Salad, and the one that I probably despise most of all, although it is tough to pick just one, Carrot Salad.  Part of my dislike is that I’m not a big fan of raisins in things, which I now know is not that uncommon.  Then, there’s the whole globs of industrial mayonnaise, which I also can’t stand as I’ve mentioned previously.  So, put those two things together alone and the dish is not likely to be a hit with me.  Carrots, I think, are the innocent bystander in all of this, as I like those raw or cooked.

 

Grated carrots

At a baby shower a couple of years ago, I was introduced to a whole different kind of carrot salad, one I could actually enjoy.  There were bits of sweet dates amongst the crunchy, shredded carrots instead of the dreaded raisins.  Toasted almonds, one of my favorite things, added a heartiness, and the chopped fresh cilantro brought an herbal brightness to the mix.  In place of the goopy mayonnaise was a light, smokey cumin-based vinaigrette.  My tastebuds were so happy that at last I could be freed from the horror of the carrot salads of the past!

 

Dried dates

This recipe was quickly added to the keeper file after it was emailed around to everyone.  I've made this dish several times and each time it's been a hit.  I’ve adapted the recipe quite a bit and added some more instructions from the original.  With the temperatures set to reach record highs today, something cool, crisp, and refreshing, like this salad, seemed to be perfect.  The components can be prepared in advance, with the dressing added at the last minute, to keep everything fresh and crunchy.  The flavors would pair well with grilled meats or fish or it could be part of a vegetarian meal or mezze set-up, something else that would be a great solution for a no-cook dinner.

 

Cumin vinaigrette

Carrot-Date-Almond Salad with Cumin Dressing

Prep Time: 15 minutes

Serving Size: 4-6 portions

Ingredients:

1/4 cup Almonds, blanched slivered

2 cups Carrots, grated (3 large carrots, approximately)*

1/2 cup Dates, chopped (about 8 of them)

2 Tbsp Cilantro, leaves and stems, chopped fresh

Dressing:

1 Tbsp White Wine Vinegar

2 tsp. Honey

1 tsp. Cumin, ground

1/4 tsp. Coriander, ground

1/4 tsp. Salt, kosher

1 pinch Black Pepper, ground

1/4 cup Extra Virgin Olive Oil

Assembly:

Heat oven to 350 degrees Fahrenheit/ 177 degrees Centigrade / Gas Mark 4.  Put almonds in one layer on a baking tray and toast until golden brown, about 5-10 minutes (check them after 5 minutes to see how they are doing).  While the almonds are toasting, prepare the rest of the ingredients.

In the meantime, grate the carrots and chop the dates and cilantro.  Put these ingredients into a bowl and toss to combine.  In a separate bowl, put in the vinegar, honey, cumin, coriander, pepper, and salt.  Stir to mix the seasonings together.  Add the olive oil to the vinegar mixture in a steady stream while stirring with a whisk until completely incorporated.

If preparing the salad in in advance, wait until the last minute to add the almonds and the dressing to the carrot-date mixture so that the salad doesn’t become mushy.  If serving right away, pour the dressing into the carrot mixture and toss to combine.  Sprinkle the almonds on top.  Garnish with extra cilantro, if desired. 

Buon appetito!

 

*Kitchen Witch Tip

I’ve made this salad many times, using all orange carrots and using several different colors of carrots.  Both are great side dishes, so you can use whichever you like.