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Roasted-Carrot Salad With Peanut-Sesame Mole Recipe
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