Carrots are for rabbits just as bananas are for monkeys…funny part is carrots are not so good for rabbits. What I know now is it’s definitely good for us. As the carrot season comes, there’s carrots everywhere and I keeping finding ways to include carrots into our meals. I came up on this recipe watching a documentary on Japanese food. This salad is perfect for a light side dish and has a different classy Japanese touch to it.
Japanese food is one of the healthiest cuisines in this world but the minute you add unnecessary spices and oil, it will not taste Japanese. I didn’t want to trick with this and was seriously pigging on this recipe with carrots. I’ll say it’s the perfect healthy recipe for a hectic lifestyle. It is the easiest recipe and quick anytime. This salad is light and different, the toasted sesame seeds and oil add in most of the flavours while the fish sauce blends in mildly with the fresh grated carrots. If you are not a big fan of fish sauce you can add the light soy sauce in it. I have always used light soy sauce in place of fish sauce as I had already mentioned in my earlier post on Prawns in Thai Red curry. I have also used the chili vinegar as it has a tart refreshing flavour perfectly needed for this salad.
The Carrot salad can be prepared in less than ten minutes. The good part of this salad is it tastes fresh and crunchy even after the next day of making it. I think I have said it all, you can make it ahead and store in an airtight container refrigerated for up to two days. The flavour mellows as you allow it to rest (an hour is enough) and you can drain off any excess water before serving it up in on to your serving plate or to pack for your lunch box. So here it is……..
Ingredients:-
- Carrots- 2 large sized (grated).
- Chilli vinegar- 3 Tablespoons.
- Sugar- 2 tablespoons.
- Asian Fish Sauce- 1 Tablespoon.
- Sesame Oil/ Peanut Oil – 2 Teaspoons.
- Toasted Sesame seeds – 3 Tablespoons.
- Freshly Crushed Pepper – to taste
- Salt to taste
Method:-
- Take aMixing bowl, whisk vinegar, sugar, fish sauce, oil, salt and pepper together till the sugar dissolves completely.
- Add toasted sesame seeds and grated carrots to the prepared dressing.
- Toss to combine and chill.
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