This is a no-measure salad, but for the benefit of those who like a little guidance, I’ve put approximates in. It’s oil free, gluten free, dairy free. It serves as a great base, and can be added to easily. It is now eaten at least one day per week in one form or another.
- 6 carrots, grated (I used 2 purple, 4 orange)
- 1/4 cup chopped fresh coriander
- 1/4 tsp grated ginger
- 1/4 tsp grated garlic
- 1tbsp sesame seeds
- 1tsp teriyaki sauce
- 1/2 tsp mirin
- toast sesame seeds in a dry pan over medium heat, flipping often so they don’t burn.
- Put all ingredients in a bowl and toss.
Was that hard enough? If it’s not, then try my favourite incarnation of this recipe – include finely sliced snow peas (mangetout) and purple cabbage, finely chopped chilli, a scattering of cashews and crispy fried shallots and noodles for extra crunch. Add more mirin for sweetness, and soy or more teriyaki for salt. I served this with some chicken fillets baked with a sesame and macadamia crust. Guaranteed empty bowl at a BBQ.