carrot salad

Really nice side salad or appetiser thing. Very more-ish. Adapted from Harumi’s Japanese Home Cooking.

100g carrots
100g cucumber
1/2 teaspoon salt
1 finely chopped shallot
1 crushed chicken stock cube (or a tablespoon and a bit of stock powder)
2 tablespoons rice vinegar
2 teaspoons caster sugar
salt
2 tablespoons sesame oil or vegetable oil if you’re not keen on sesame

Peel the carrot and then use the peeler to slice up the rest into thin slices. Peel and slice the cucumber thinly.

Toss the carrot and cucumber in the salt and leave until the carrot is slightly softened - about 5 - 10 minutes. Squeeze out the excess water.

In a bowl, combine the carrot and cucumber with the finely chopped shallot. Add the following in order, combining well before adding the next: chicken stock cube/powder, rice vinegar, caster sugar, a pinch of salt, and oil. Toss and serve.

The original recipe had garlic chopped finely and would be added in with the shallot, but I didn’t have any garlic. A splash of soy cuts through the vinegar and some chili powder or tabasco would probably not go wrong in this either. Sprinkle with sesame seeds if you like that sort of thing. You could also do this with thinly sliced radish or daikon as well.

Could have eaten tons of the stuff.

Page 1 of 1 pages