I have a great mother-in-law. A truly wonderful mother-in-law. Do you know why? Well apart from being a truly awesome person, she bought me a subscription to Cuisine Magazine last Christmas! Cuisine is New Zealand’s premier food and wine magazine with amazing recipes, gorgeous photography and interesting articles about local artisan producers, the restaurant scene, and food and travel.
I have been eagerly awaiting each new issue, reading it cover to cover and bookmarking recipes that I want to try. I have a long list, so look out for Cuisine Magazine-inspired recipes popping up on Easy Natural Food from time to time.
To kick things off, I made this Carrot and Cilantro Salad from the March 2013 issue of Cuisine. The original recipe is called Carrot and Coriander Salad, because in New Zealand we call cilantro “coriander” (just the same as we call sweet peppers “capsicums”!).
I made a few modifications to the recipe. I grated the carrot instead of peeling it into ribbons (so perhaps mine is more of a slaw than a salad) and I found I only need half the quantity of dressing.
My husband and I both love this salad. It is quick and easy to throw together, but looks and tastes great! A perfect side dish for a BBQ or any summer meal.
Carrot and Cilantro Salad
3 medium carrots, peeled and grated
½ cup chopped cilantro leaves (chopped semi-fine)
½ cup thinly sliced red onion
1 ½ tablespoons honey (liquid honey works better)
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
Salt and pepper (to taste)
1. Add the grated carrot, chopped cilantro and red onion into a bowl.
2. In a small jar or bowl, whisk together the honey, lemon juice and olive oil.
3. Pour the dressing over the salad, season with salt and pepper, and gently toss to combine.
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