Crunchy, fresh and little sweet, this is a terrific salad for when there's no lettuce around. And you can make it a day ahead. It gets even better as it sits, absorbing more of the dressing.
Technique tip: You want large shreds of carrot here, nothing too fine or the salad will be mushy. So be sure to use the largest holes on a box grater or the disk with the large holes in your food processor.
Swap options: This is a very adaptable recipe, as long as you have the carrots! You can change or leave out the herbs and skip the coriander or substitute cumin seeds.
If using the coriander, heat a small skillet over medium heat. Toss in the coriander seeds and toasted until fragrant, about 1 minute. Transfer to a mortar and pestle and lightly crush. Scrape into a large bowl.2.
Into the bowl, stir in lemon juice, preserved lemon or mustard, salt and honey. In a slow, steady stream, whisk in the oil. Taste and adjust seasonings if necessary.3.
Grate the carrots on the widest setting of a box grater. Toss the carrots in the vinaigrette, along with the cilantro (or parsley) and mint. Taste and add more salt and lemon juice if needed. Serve with a drizzle of olive oil and cracked black pepper on top.