Thai-Style Carrot and Ginger Salad
By Renée Lasko
A quick and refreshing salad that's perfect for a summer day
By Renée Lasko
A quick and refreshing salad that's perfect for a summer day
Yield: 4 1-cup servings Prep/cooking time: 15 – 20 minutes
Ingredients:
2 each Limes, fresh, zested and juiced
1 tablespoon Ginger, fresh, grated or finely chopped
1 clove Garlic, minced and crushed
1 teaspoon Olive oil
1.5 pound Carrots, peeled
¼ teaspoon Salt
2 tablespoons Cilantro, fresh, chopped
Method of Preparation:
1. Gather all equipment and ingredients.
2. In a small bowl, combine lime zest and juice, ginger, garlic and oil. Whisk together and set aside.
3. Using a vegetable peeler, shave the carrots into ribbons.* In a medium-sized bowl toss the carrots with the dressing and salt. Cover the bowl and set aside for at least 10 minutes to allow the carrot to soften. If setting aside for longer than 30 minutes, refrigerate the carrots until 5 minutes before they are to be served.
4. Toss carrots with cilantro immediately before serving.
Chef’s Notes: The carrot ribbons may be blanched to achieve a softer texture. Be sure, however, to remove them from the boiling water after only a few seconds to prevent them from overcooking.
* To make this dish even easier to prepare, the carrots may be shredded using either a box grater or the shredding disk of a food processor.
© Renée Lasko 2014
Ingredients:
2 each Limes, fresh, zested and juiced
1 tablespoon Ginger, fresh, grated or finely chopped
1 clove Garlic, minced and crushed
1 teaspoon Olive oil
1.5 pound Carrots, peeled
¼ teaspoon Salt
2 tablespoons Cilantro, fresh, chopped
Method of Preparation:
1. Gather all equipment and ingredients.
2. In a small bowl, combine lime zest and juice, ginger, garlic and oil. Whisk together and set aside.
3. Using a vegetable peeler, shave the carrots into ribbons.* In a medium-sized bowl toss the carrots with the dressing and salt. Cover the bowl and set aside for at least 10 minutes to allow the carrot to soften. If setting aside for longer than 30 minutes, refrigerate the carrots until 5 minutes before they are to be served.
4. Toss carrots with cilantro immediately before serving.
Chef’s Notes: The carrot ribbons may be blanched to achieve a softer texture. Be sure, however, to remove them from the boiling water after only a few seconds to prevent them from overcooking.
* To make this dish even easier to prepare, the carrots may be shredded using either a box grater or the shredding disk of a food processor.
© Renée Lasko 2014
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