Roasted-Carrot Salad With Peanut-Sesame Mole Recipe
RecipesRecipes By CourseSaladsCarrots are coated with ground chiles and spices, then roasted and served warm with a simple mole sauce, crisp radishes, fresh herbs, and toasted pumpkin seeds.ByJ. Kenji López-Alt J. Kenji López-Alt Culinary ConsultantKenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.Learn about Serious Eats'Editorial ProcessUpdated November 28, 2023WRITE A REVIEWTrending Videos Why It WorksPar-boiling the carrots before roasting renders them soft and tender and keeps them from drying out.Using the same spice blend to season the carrots and flavor the mole simplifies prep.Pairing crisp radishes, green herbs, and crunchy pumpkin seeds with the tender roasted carrots adds fresh flavors and textural contrast.Ever since tasting the salad of baby carrots with cress, radishes, and mole Poblano at Alex Stupak'sEmpello...