Marinated Carrot Salad with Ginger and Sesame Oil

Ingredients

• 1 pound carrots, peeled and shredded
• 1 garlic clove, minced
• 2 tablespoons sherry vinegar
• 1 cup coarsely chopped cilantro
• 1/2 cup grapeseed oil
• Salt and freshly ground pepper
• 1/3 cup fresh carrot juice
• 2 tablespoons mayonnaise
• 1 1/2 teaspoons Asian sesame oil
• 3/4 teaspoon fresh ginger juice, squeezed from 2 teaspoons finely grated fresh ginger

Steps

1. In a medium bowl, toss the shredded carrots with the garlic, vinegar, 1/2 cup of the cilantro and 1/4 cup of the grapeseed oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain well.
2. Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of grapeseed oil. Season the carrot dressing generously with salt and pepper.
3. Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately.