2020-08-13 / test@t

Spicy carrot salad

Serve this savory carrot salad with the ribs, sprinkled with chopped mint and sesame seeds. If you like tarragon, substitute it for mint - or add tarragon and mint in half. Just be sure to remove the stems from the tarragon!

Ingredients

600 g juicy carrots
1 red chili
4 cm fresh ginger root
4 cloves of garlic
2 sprigs of mint
2 tsp cumin seeds
2 tbsp. l. soy sauce
3 tbsp. l. rice or white wine vinegar
1 tsp dark sesame oil
2 tbsp. l. vegetable oil
2 st. l. brown sugar
salt to taste
roasted sesame seeds for serving

STEP-BY-STEP COOKING RECIPE

Step 1

Peel the carrots and cut into thin strips (the most convenient way to do this is with a Korean carrot grater).

Step 2

Peel the ginger, garlic and chili. Chop finely and chop into a paste.

Step 3

Pour vegetable oil into a small frying pan, add cumin seeds, put on low heat. Warm up, stirring, for 2-3 minutes. Add the spicy vegetable paste and sauté, stirring occasionally, for 2 minutes.

Step 4

Add sugar and salt, add soy sauce and vinegar, bring to a boil. Pour the boiling dressing over the carrots, top with the sesame oil and stir well. Let it brew for 15–20 minutes.

Cooking time

35m

Servings

Catalog