Roasted-Carrot Salad With Peanut-Sesame Mole Recipe

Serves: 4 Save

Ingredients (35)

  • For the Spice Blend:
  • 3 tablespoons ancho chili powder
  • 2 teaspoons ground cumin seed
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander seed
  • 1 teaspoon kosher salt
  •  
  • For the Carrots:
  • 1 pound small carrots, unpeeled
  • 2 tablespoons olive oil
  • 1 medium clove garlic, minced (about 1 teaspoon)
  •  
  • For the Sesame Mole:
  • 1 tablespoon vegetable oil
  • 1/2 small white onion, sliced, divided
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons toasted sesame seeds
  • 1 ounce dark chocolate
  • 1 tablespoon peanut butter
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup vegetable stock or water (plus more as necessary)
  • 2 tablespoons raisins
  • 1/4 cup orange juice
  • 2 whole chipotle peppers packed in adobo sauce
  • 1 teaspoon red wine vinegar
  • Kosher salt and freshly ground black pepper
  •  
  • For the Salad:
  • 4 radishes, thinly sliced
  • 1 handful mixed greens and herbs (such as cilantro or mint)
  • 1 teaspoon lemon juice from 1 lemon
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 2 tablespoons toasted pumpkin seeds
  • pinch dried chili flakes (optional)

Directions

Learn how to make this recipe at Serious Eats