Tuesday, February 7, 2012

Carrot ginger salad


One thing I like about taking pictures at night is that orange colors look even more orange - in this case we got to use 3 different colors of carrots - yellow, light and intense orange and they all shine like a traffic light. Hope that brightened your day! Now to the salad.

This recipe is inspired by a late night dinner we had with our friends Stella and Rick, in one of LA's most famous sushi restaurants. While I remember the sushi which was perfect, the memory of the iceberg with carrot ginger sauce has stuck with me ever since. The carrot sauce was a lot sweeter than this salad, but I like to be able to taste the carrot's own sweetness and I find that adding honey or sugar would overshadow it. Let me know what you think after you try it!

What you need for 2 generous servings:

400-500 gr (1 lb) carrots
5-6 cm (2.5 inches) thick ginger root
Himalayan salt to taste
2 tbsp olive oil
1 tbsp apple cider or rice vinegar

Wash and prepare the carrots. Grate them and place in a large bowl. Peel and grate the ginger using the fine grater or a ginger grater (look at this really cool one on Wandering Chopsticks)

Mix the carrots and ginger, season with the olive oil and vinegar, salt and let it sit for 30 minutes.
This salad is great by itself, but if you want to enhance it, you can mix in fresh spinach leaves and a handful of raisins.

Enjoy as a side to fish or chicken, and don't hesitate to serve stir fry right on top of it!

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