Throughout the potluck road trip tour, we made dishes when we could. We were lucky enough to have Melissa’s Produce as a sponsor, so we had deliveries of fresh vegetables every few stops. I’ll share some of the other dishes as we go along, but I want to share the carrot salad here.
Since we assumed (and rightfully so) that most of the dishes people would bring to potlucks would be starchy, carby, and sweet, we wanted a little vegetable antidote to it all. It’s also hard to find lots of fresh vegetables on the road, so this was a way for the three of us to eat something fresh each day. I love this carrot salad. Shreds of bright orange carrots against green mint with furled currants play well with the earthy, woody flavor of cumin and the sweetness of cinnamon. Add a zing of lemon and this salad has a lot of layers of flavor.
It’s good just after you dress it but I almost feel like it’s better an hour later, after everything has really soaked in. (That makes it a great salad for a make-ahead event, like a gluten-free potluck.) I’ve made it twice since we returned home. I just can’t get enough of this stuff.