Grated carrot with lettuce, tomato and onion, dressed with mayonnaise, honey and lemon. Sweet and sour at the same time, ten minutes, and nothing is cooked.
Onion in pluma
The third step told you to chop the onion in pen, which is not a cut and not a word. The Spanish was en pluma, feather cut, and it is worth knowing because it turns up constantly in Latin American recipes.
Halve the onion through the root. Lay each half flat and cut thin slices following the lines that run from root to tip, rather than across them. What you get is long curved strips that stay separate and are less aggressive than rings.
It matters here because the onion is raw and going into a sweet dressing, and thin lengthways slices are milder than thick cross-cut ones.
The dressing does the work
Six tablespoons of mayonnaise, two of honey and the juice of a lemon. That combination is what the recipe means by sweet and sour, and it is doing all the seasoning in a salad of raw vegetables.
Mix the three together in a cup before they go anywhere near the bowl. Honey is thick and does not spread through mayonnaise on its own once both are already coating grated carrot, so you end up with sweet patches and plain patches.
Salt and pepper go in with it. The old method listed salt in the ingredients and never mentioned it again.
Dress it late
The last step offers the fridge as an option and it is a limited one. Lettuce that has been sitting in mayonnaise and lemon wilts within the hour, and both the carrot and the tomato leak water into the dressing and thin it.
Grate, chop and shred ahead if you need to, keep it all in the fridge, and combine it with the dressing when the meal is going on the table.
What goes with it
This is a side salad, and the sweetness in it works against something salty and grilled rather than alongside something else sweet.
Four hundred grams of grated carrot is a substantial amount and it makes enough for four people as an accompaniment.
More salads
- Cabbage salad — blanched, dressed with lime.
- Russian salad — the other mayonnaise one.
- Beet and carrot salad — cooked, not raw.
- Avocado salad — with corn and lime.
Carrot Salad FAQ
Slicing it thinly lengthways rather than across. Halve the onion through the root, then cut thin slices following the natural lines, which gives long curved strips instead of rings. The old translation had this as onion in pen, which means nothing.
Not by much. Dressed lettuce wilts within an hour, and grated carrot and diced tomato both release water into the mayonnaise. Prepare the vegetables ahead if you like and keep the dressing separate until you serve.
It is what makes this sweet and sour rather than a plain slaw. Six tablespoons of mayonnaise, two of honey and the juice of a lemon, and the honey and the lemon pull in opposite directions against the mayonnaise.
It helps. Honey does not distribute itself through mayonnaise once both are already on the vegetables, so combining the three first gives an evenly dressed salad.
The recipe does not say, which is unhelpful given it is one of the main ingredients. Judge it by volume against the 400 grams of grated carrot: roughly equal amounts once the lettuce is shredded.
Grated, which is what the recipe says. Grating gives more surface for the dressing to cling to, which matters in a salad this simple.
📖 Recipe
Carrot and Lettuce Salad with Honey and Mayonnaise
Imprimir Pin ComentarIngredients
- 400 g carrot (peeled and grated)
- 1 onion (cut into thin lengthways slices)
- 1 tomato (diced)
- Lettuce (shredded into thin strips)
- 6 tablespoons mayonnaise
- 2 tablespoons honey
- The juice of a lemon
- Salt and pepper (to taste)
Notas
Instructions
- Peel and grate the carrot and put it in a bowl.
- Shred the lettuce into thin strips and add it to the carrot.
- Dice the tomato, slice the onion thinly lengthways, and add both to the bowl.
- Add the mayonnaise, the honey, the lemon juice, salt and pepper, and stir until everything is coated.
- Serve immediately, or keep it in the fridge until you need it.
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