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Carrot, Peanut and Prune Salad

A summer salad, tossed with a tangy caramel and orange dressing, that goes very well with Indian dishes. With the crunchiness of peanuts and carrots, this salad is a great option for a brunch.

Carrot, Peanut and Prune Salad Carrot, Peanut and Prune Salad

Chef's Name

: California Prune Board

Recipe Servings

: 6

Recipe Cook Time

: 35 minutes

Recipe Rating

:
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Ingredients

  • Dressing:

    2 Tbsp sugar

    1/2 cup orange juice (fresh or tetra pack)

    1/4 cup lime juice

    1tsp cumin juice

    1 tsp cumin seeds, roasted and roughly crushed

    1/2 tsp salt

    1/2 tsp pepper


    Salad:

    6-8 pitted California prunes

    500 g carrots, peeled and cut into julienne

    1/2 cup roasted peanuts, roughly chopped

    2 Tbsp chopped coriander leaves

    2 Tbsp sesame seeds, roasted

Method

Dressing:

Place sugar in a pan on moderate heat until you get a dark caramel.

Remove pan from heat and carefully add orange and lime juice.

Return pan to heat and stir continuously until you get a smooth, light brown, slightly thick syrup.

Stir for a few minutes longer and remove from heat. Mix in cumin, salt and pepper. Set aside.


Salad:

Steam carrots for 1 minute. Cool and refresh in ice water. Drain.They should still be very crunchy and bright orange in color.

Cut prunes into halves. Place all ingredients for salad in a bowl or platter and pour on the tangy caramel dressing.

Toss to coat salad evenly. It is not essential, but preferable, that the salad is chilled.

Tip: Use orange carrots, as the red ones tend to be too watery.



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