This is one of my all time favourite salads and I make it all the time because it is different and interesting and delicious. It works well with fish, chicken or meat and is fantastic in an assortment of salads when someone is making a green, someone else a grain and someone else doing the roast veggie salad. The ginger and chilli provide the heat and the herbs the freshness. There is crunch, zing, visual appeal and a beautiful tangy dressing to bring it all to life. I love raw ginger so I use more than I’ve written in the ingredients, but it does add heat to the dish so work out your personal levels of chilli and ginger. Modern supermarkets have made it even easier with pre shredded carrots available in the fresh vegetable area. Simply, pour into a bowl and the rest of the ingredients and impress. Barberries are a small, sour berry available dried from nut shops, Middle Eastern grocers and some green grocers.
Hot & Fresh Carrot Salad
4 -6 carrots, peeled and julienned or grated
4cm piece ginger, julienned
Half a bunch mint, leaves only, shredded
Half a bunch parsley, finely chopped
1 red chilli, finely sliced or diced (de-seeded if you want less heat)
1/4 cup dried barberries (or goji berries or inca berries)
2 tbspn black sesame seeds
1/4 cup Tamari almonds (or roasted almonds), roughly chopped
1/4 cup olive oil
2 tbspn apple cider vinegar
1 tbspn balsamic vinegar
A big pinch Maldon salt
1 tspn honey
1 tspn dijon mustard
Juice of half – 1 lemon (adjust to taste)
Place all the dressing ingredients in a jar and shake to combine. Taste and adjust if necessary.
Place all salad ingredients except for almonds in a bowl. Drizzle over dressing and toss to combine. Add nuts and toss again. Serve.