Carrots, an excellent source of carotene (which the body converts to vitamin A) as well as vitamin B, vitamin C and calcium pectate (a pectin fibre that has been found to help lower cholesterol levels), make this salad a heart-healthy and delicious dish to accompany any meal. We especially love the heirloom varieties that come in purples, reds and yellows (as well as the more traditional oranges). Although, regardless of whether you make this recipe with heirloom carrots or with conventional ones, this salad is nevertheless healthy, easy and delicious.
Cardamom Carrot Salad
1 lb Carrots- cut into sticks
1/2 cup Cilantro
3 tbsp of olive oil or veggie butter
2 tsp Cardamom powder (or fresh ground)
1 tbsp Agave nectar
1/2 tsp fine sea salt
Black Pepper to taste
Wash the carrots and lightly peel. Cut in half or quarter sticks. Bring a pot of water to a boil and blanch the carrots (about 2 minutes) and shock them in a bowl of ice cold water to stop the cooking process. Rinse and remove all water and set aside. Dice the cilantro finely and add the to the bowl of carrots. Take the oil and heat it on medium in a sauce pan, then add the cardamom, agave, salt and pepper. Mix while it heats. Pour the mixture over the carrots and cilantro and mix thoroughly until the cilantro and sauce has been evenly mixed through the bowl. Can serve right away or chill and serve later.