Marinated Carrot Salad With Ginger & Sesame Oil

• 1 lb carrot, peeled and shredded
• 1 garlic clove, minced
• 2 tablespoons sherry wine vinegar
• 1 cup cilantro, chopped coarsely
• 1/2 cup grapeseed oil (or olive oil)
• salt and pepper
• 1/3 cup fresh carrot juice
• 2 tablespoons mayonnaise
• 1 1/2 teaspoons sesame oil
• 3/4 teaspoon fresh ginger juice (squeezed fro 2 tsp. finely grated fresh ginger)

1. In a medium bowl, toss the shredded carrots with the garlic, vingear, 1/2 cup of the cilantro and 1/4 cup of the grapeseed or olive oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain.
2. Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of oil. Season the carrot dressing generously with salt and pepper.
3. Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately. Enjoy!

carrot, garlic, sherry wine vinegar, cilantro, grapeseed oil, salt, fresh carrot juice, mayonnaise, sesame oil, fresh ginger juice

Taken from www.food.com/recipe/marinated-carrot-salad-with-ginger-sesame-oil-156254 (may not work)