Page title and description
Salads
Carrot and ginger salad with Japanese dressing
Ginger, fresh greens and a sweet-and-sour Japanese dressing give this easy salad recipe a lovely vibrancy. You could add a handful of chopped parsley or coriander, or substitute some of the carrot for apple or cabbage.
Ingredients
main
- 4-6 medium-large carrots, peeled and coarsely grated or julienned in a food processor
- 1 small bunch chives, snipped into 1cm lengths or green part 2 spring onions, finely sliced
- 2-3 tbsp sesame seeds, toasted in a dry pan until golden
for the dressing
- 4cm piece ginger, finely grated, to make 4 tsp
- 4 tbsp sunflower, peanut or rapeseed oil
- 6 tbsp rice vinegar
- 3 tbsp soy sauce or salt to taste
- 4 tsp caster sugar
Method
Prep time:
10 min
PT10M
Cooking time:
5 min
PT5M
-
Step 1
by combining all the ingredients and stirring well. Dress the carrot, then add most of the chives or spring onions and most of the sesame seeds.
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Step 2
Turn onto a serving dish and garnish with remaining chives and sesame seeds.