Carrot Ginger Salad
Carrot Ginger Salad
Increase the beauty of this dish by adding spring time asparagus. Quickly blanch the asparagus just as you do with the carrots, then cool down in ice water. Here you have a healthy salad that’s great for pot lucks, picnics and barbecues. Serves 6
Ingredients:
1-1/2 pounds carrots,
peeled
Slice carrots on the bias
into 1/4-inch pieces. Blanch carrots in boiling salted water for 2 minutes,
then chill in cold water, drain, and place in a bowl.
Sesame Vinaigrette Dressing:
1 tablespoon fresh ginger,
peeled and chopped
1/4 cup seasoned rice wine
vinegar
1 tablespoon sesame oil
3 tablespoons vegetable
oil
3 tablespoons soy sauce
3 tablespoons honey
Garnish:
2 scallions, trimmed, then
sliced on the bias, including most of the green tops
1 tablespoon sesame seeds,
toasted
Mix all vinaigrette
dressing ingredients in a separate bowl. Pour dressing over the carrots and
marinate for 1/2 hour. Mix the salad before serving and garnish with sesame
seeds and scallions.
