Just one last salad recipe before I admit that Autumn it here! The mornings are very chilly now. My son is still wearing shorts to school and even he complained of cold legs this morning. Yet, by mid-morning it’s absolutely beautiful – gorgeous, warm sunshine and I haven’t had to get the welly boots out for dog walking yet.
I made this salad to take to a barbeque a few weeks ago. It’s incredibly simple to make, just be prepared to spend 10 minutes or so slicing the carrots! I use a peeler to do this. Once I’ve peeled away the top layer I swipe the peeler from the fat end to the tip to make the ribbons. You could also use a julienne peeler or a spiraliser if you prefer.
- 700g carrots, peeled and then thinly sliced into ribbons
- 1 clove garlic, minced
- 2 tbsp white wine vinegar
- 2 tbsp rice wine vinegar
- 1 tbsp runny honey
- 1 tbsp toasted sesame oil
- 1/2 cup sesame seeds
- 1 tsp crushed chilli flakes
- Pinch of salt
- Spread the sesame seeds out evenly on a baking sheet and toast under a hot grill. Keep a close eye on them - they can go from lightly toasted to burn in a matter of seconds! Set aside to cool.
- Whisk together the vinegars, honey, sesame oil, chilli flakes and salt. Set aside.
- Peel and slice the carrots.
- When cool, add the sesame seeds to the dressing, stir in well and then pour over the carrot ribbons.
- Gently toss to make sure all the ribbons are coated in the dressing.
- This salad tastes best when served at room temperature.
- Can be kept in a sealed container in the fridge for 2-3 days.