ginger dressing

shaved carrot salad

21st September 2018

This is a salad that comes together quickly, it is one I make confidently for a last minute addition to a meal when you want something fresh, with a bit of crunch. I serve it with a spicy warm bowl of dal and rice.

Carrots are the bulk of the recipe, however, at times I combine them with shaved beetroot. The sunflower sprouts add a bit of colour and more crunch, with the sesame seeds providing that nutty earthiness. The dressing enlivens everything; adding a sweet tangy zingy lift. It can be made with cucumbers or fennel, it doesn’t require an exact recipe, normally I do one or two carrots depending on the number of people. I usually make a good amount of the dressing to use throughout the week.

shaved carrot salad

Preparation 20 minutes

Serves 6 – as a side dish

This simple salad is a joy to make, can be ready within minutes and has been requested many times whenever it is served. The dressing is from this salad recipe which I make so often.

for the salad

3 Tbsp toasted sesame seeds

4 medium/420g carrots

two handful’s of sunflower sprout

3 Tbsp sesame seeds

for the dressing

1 Tbsp finely grated fresh ginger

3 Tbsp olive oil

2 Tbsp agave or honey

2 Tbsp fresh lemon juice

tsp fine rock salt

to make the salad

1.  Toast the sesame seeds in a skillet over medium heat. This will only take a few minutes until they start getting a little colour and become fragrant – set aside to cool.

2.  Remove the carrot tops, wash and trim the carrots. Using a sharp vegetable peeler, peel ribbons of carrots into a salad bowl. Apply pressure as you peel to achieve thicker ribbons. For the very end pieces which are difficult to ribbon, chop them and add them to the salad.

3.  Wash the sunflower sprouts, dry and add them to the shaved carrots. Set aside while you prepare the dressing.

prepare the dressing

4.  Grate the ginger (skin and all) and whisk the lemon juice, agave/honey, salt, and oil together – taste adding extra sweet, if needed.

5.  When ready to serve, sprinkle over the sesame seeds and pour over the dressing. Gently lifting the shaved carrots and distribute the dressing through the salad without over mixing. Sprinkle over a few nasturtiums flowers if you have them in the garden.

beetroot apple fennel & sesame salad with ginger lemon dressing

22nd April 2013

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We are so happy with the weather right now.  This moment, this burst of green and life and colour, well,  it’s just perfect.

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beetroot, apple, fennel & sesame salad with ginger lemon dressing

If you favour some vegetables more than others, feel free to alter the proportions. The ginger gives it a spicy kick and the toasted sesame seeds add a nutty, earthy crunch.  Served with a favourite grain dish like this one, a spicy avocado green puree or hummus, it makes a perfectly balanced and complete meal.  Not to mention the wonderful cleansing and purifying qualities of beetroot and with the addition of ginger, helps the body rid itself of unwanted toxins and boosts the immune system.

The key to the success of this salad is the right size shavings. Don’t be tempted into using a hand grater as it will produce a sloppier mix which loses its appeal.  Use a mandolin if you have or the largest grate in the food processor or use a knife and cut very, very thin matchstick gratings.

Preparation 20 minutes

Serves 4 

ingredients 

1 tart apple, not peeled

1 Tbsp lemon juice

2 medium beetroot, peeled

1 medium bulb of fennel

1 medium carrot,  peeled

½ cup packed coriander leaves

cup sesame seeds

for the dressing

¼ cup freshly squeezed lemon juice

2 – 3 Tbsp ginger, finely grated

3 Tbsp olive oil

3 – 4 Tbsp liquid honey/agave

¼ tsp fine rock salt

preparation

1.  Grate or finely chop the apple and stir in 1 Tbsp lemon juice to prevent the apple from browning and place in a medium salad bowl.

2.  Using a mandolin or the coarsest disc on the food processor, grate all the vegetables, starting with the fennel and moving to the carrot. Place in the bowl with the apple.

3.  Grate the beetroot and finely chop the coriander, place into the bowl. Don’t mix just yet.

4.  On medium heat, toast sesame seeds in a dry skillet until they start to pop. Set aside to cool.

5.  Make the dressing, whisk together the lemon juice, ginger, oil, honey and salt together.

6.  When ready to serve, sprinkle over the sesame seeds and pour over the dressing. Gently lifting the grated vegetables to work the colours and distribute the dressing through the salad without over mixing.

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