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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the McGowan Estate in Sherman, Texas in 1991.

Ingredients Edit

Directions Edit

  1. Peel and trim carrots and cut into matchsticks.
  2. Bring water to a boil in a vegetable steamer then add carrots.
  3. Cover and steam for 7 minutes.
  4. Remove from steamer and immediately run under cold water to sop further cooking.
  5. Drain and dry thoroughly on paper towels then set aside.
  6. In a medium salad bowl combine vinegar, lemon juice, ginger, sugar and mustard then whisk until the sugar has dissolved.
  7. Add olive oil in a slow steady stream whisking constantly until vinaigrette is well blended and creamy.
  8. Add cilantro then season with salt and pepper.
  9. Add carrots and toss to coat evenly.
  10. Cover and refrigerate 4 to 6 hours.
  11. Thirty minutes before serving, bring the salad back to room temperature.
  12. Garnish with cilantro.
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