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This is a standard offering at my house whenever I have a barbecue party, and I have to admit, it is damn fine, and it is really pretty, too. This salad stands up to however spicy you like your ‘cue, because it is both sweet and tart, and the cilantro and toasted sesame oil gives it a slight oriental flavor. This is not the carrot salad of your youth.

The secret to it is the dressing.

Dressing:

• 1/4 C Toasted Sesame Oil
• 1/4 C Honey
• 1/2 C Lemon Juice

Ingredients:

• 3 C packed, shredded carrots
• 1 C Golden Raisins (or black raisins, they are pretty, too)
• 1 very tart apple, diced (I use Granny Smith)
• 3/4 C Toasted almond slivers
• Cilantro (optional, to taste)

Make it:

1. Whisk the dressing ingredients together. It should make a thick, dressing, but still easy to pour. The honey is the thickening agent, so it will not be as thick as the honey itself. By the way, this is not the time to use artisan honey, just use the stuff from the bear.
2. Add the peeled, diced apple to the dressing. The acid in the lemon juice will prevent it from turning brown.
3. Add all the rest of the ingredients — except the cilantro — and mix well.
4. Just before serving, garnish with the cilantro. Be sure to ask your guests if they like it or not. Strangely enough, some people do not.

(In the picture, I have not added the cilantro yet. I still have a few hours before serving tonight.)

Kevin : DIY Projects, Raw Materials, Reinventing X
July 2nd, 2006