Bring a large pot of salted water to a boil. Add sliced carrots and
cook until just tender, about 2 minutes. Meanwhile, whisk together
oil, lemon juice, ginger, honey and salt and pepper to taste in a
large bowl.
When carrots are done, drain and transfer to bowl with dressing.
Gently toss cilantro and onions into carrots. Garnish with almonds
and serve warm or at room temperature.
Notes - Here’s a light and colorful side dish that complements
everything from grilled meats to a spring stew to burgers or
sandwiches. It is also a perfect, budget-friendly dish for an
outdoor party buffet table or potluck as it won’t lose its appeal
on a warm day. For a slightly earthier flavor substitute up to half
the carrots with parsnips.
Originally Submitted
5/13/2009
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