“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” – Julia Child
It is pouring rain in Vancouver! a reprieve from the sun we’ve had all week. The mercury rose to 26+ degrees (celsius) this past Mother’s Day weekend. I did yoga on the balcony late this afternoon and could see the clouds moving in from the west. I’m happily cooking up an asian style meal with veggie fried rice, coconut tofu and this tasty carrot salad. Sometimes it’s nice to have a salad that isn’t just lettuce and tomatoes. I had a bag of carrots for juicing that needed to be used up so this salad was the perfect way to do that.
I’m watching one of my favourite movies; Far From Home: The Adventures of Yellow dog as I cook. There’s something about movies I’ve watched over and over again that I find comforting. I know exactly what’s going to happen and can recite each scene like I’m one of the characters; I know, I’m weird. The grey Tofino backdrop of the movie looks like my view out the window. The rain falls harder than I’ve seen in a while.
Spicy Asian Carrot Salad
You will need:
- 3 large carrots shredded or julienned
- 1/2 tsp of sea salt (or to taste)
- 1 Tbsp granulated brown sugar (or more to taste)
- 1 tsp of smoked paprika
- 1/4 tsp chilli flakes or cayenne pepper (more if you like spice)
- 1/2 cup chopped fresh cilantro
- 3 large cloves of garlic peeled and pressed – Finely chop ONE of these garlic cloves to add to the salad.
- 1/4 tsp freshly ground black pepper
- 2 Tbsp of white vinegar (any vinegar even apple cider will do)
- 1 medium onion roughly chopped
- 2/3 cup virgin olive oil
- Peel and julienne or shred carrots and place them in a salad bowl.
- In a small pot over high heat, heat the oil then place the chopped onion and 2 pressed cloves of garlic.
- Add the rest of the ingredients (from the sea salt to the vinegar) to the bowl with carrots, mix and set aside.
- Cook the onions and garlic in the oil until they are golden and tender. The oil should be very hot (almost at smoking point). Move the pot off heat and slowly pour the oil through a strainer into a cup or bowl.
- You can discard the onions and garlic – I like to save them for another dish.
- Slowly add the hot oil to the salad a Tblsp at a time, mixing it into the carrots until you think have enough. I used about 3 Tblsp of oil. Discard the rest or save it for another dish or vinaigrette as it will have all the flavour of the garlic and onion.
- Taste the salad and adjust the seasoning if needed. Serve immediately or refridgerate until you serve your meal. This salad will keep overnight, good for lunch leftovers the next day.
You’ll be surprised how tasty this salad is. Try it!