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!
- 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
Peel the carrots and cut into thin strips (the most convenient way to do this is with a Korean carrot grater).
Peel the ginger, garlic and chili. Chop finely and chop into a paste.
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.
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.