How to make
This Thai carrot salad is a huge surprise for me. It is incredibly tasty and appetizing, despite at first glance the many spices used. It's already on my favorite salad list, although I was skeptical at first and put it off for a long time. However, once you try it, it will become your a favorite.
The carrots are cleaned and boiled (al dente). The process is closer to blanching, because the goal is not to soften them, but to leave them slightly crispy. For this purpose, they should immediately be tried with a fork, because their thickness depends on the minutes they will need, in order to be ready. Immediately after that, take them out of the boiling water, so that they do not continue to cook.
Pour cold water over them and leave them to cool.
Prepare the aromatic sauce for the salad by grinding the coriander leaves with the ginger - peeled. If the leaves are dried, they are simply crushed and the ginger root can also be grated on a fine grater.
Mustard, salt, lemon juice, black pepper are added to them - coarsely ground if possible, curry and cream. Mix everything.
The carrots are cut into strips and mixed with sauce.
The carrot salad is served chilled or as it is now - at room temperature.
It can be flavored with more of the sauce ingredients (optional).
Enjoy your meal.
