Tuesday, August 19

Asian Carrot Salad


In several areas throughout Asia you can find fresh vegetable side dishes. These dishes are usually simple in execution but elaborate in flavor. Layering one flavor on top of the next to create a powerful combination.

Full time 40 minutes (includes marinating time)
Serves 3-4

The needs-

1 lb. shredded carrots
1/2 cup rice wine vinegar
1/2 olive oil
2 tbsp distilled white vinegar
1 tbsp fresh rosemary, chopped
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp ground black pepper

The know-

In a large bowl whisk together everything except carrots.

Check for seasoning, you may need to add more salt.

Add in carrots and toss to completely coat.

Let stand 15 minutes at room temp and toss.

Let stand additional 15 minutes, you will notice the carrots absorb the liquid and actually sink down and tenderize.

This is similar to the concept of a quick pickle. Toss and check for seasoning, adjust if necessary.

Drain liquid from bowl, serve and cheers!

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