Spicy Carrot Salad

Serves 2

• 4 carrots, julienned (7 ounces)
• 3 red chili peppers, seeded and julienned
• 2 cloves garlic, fine minced
• ½ red onion, lyonnaise cut (3 ounces)
• 2 tablespoons oil
• 2 tablespoons brown sugar
• 1½ teaspoons ground coriander
• 2 tablespoons white wine vinegar
• 2 tablespoons chopped cilantro
• Salt to your tastes

Preheat a skillet over medium heat. Sweat the carrot, chili pepper, garlic, and onion in oil until it begins to soften. Add the brown sugar and coriander, stirring occasionally. Cook until sugar dissolves. Deglaze the pan with vinegar, remove from heat, and transfer to a mixing bowl. Toss with fresh chopped cilantro and season with salt to your tastes. Refrigerate for at least 1 hour or make a day in advance for enhanced flavor. Serve chilled.

TIP: For a sweeter and less spicy alternative, use mini sweet red peppers instead of red chiles.

Recipe / Photograph by Kristel Matousek / www.photoricalfood.com