Thursday, November 11, 2010

Carrot and Currant Salad with Ginger Vinaigrette

I had a large carrot sitting around that I needed to use up. It would have been easy to stand around the kitchen eating peanut butter out of a jar with it, but I wanted to do more. Making the standard carrot salad was also not an option. A few minutes standing in front of my pantry brainstorming and I was ready to go.

1 large carrot, shredded
1/4 cup dried currants
1 tsp ground ginger
1 tsp cumin
1 tbsp tamari
1 tbsp mirin
1 tbsp sesame oil
3 tbsp plain yogurt

1) Mix tamari and mirin and microwave for 30 seconds. Pour over currants to rehydrate.
2) Drain liquid off currants and mix currants into carrots.
3) Mix tamari mixture with yogurt and spices and sesame oil until fully blended.
4) Pour dressing over carrot mixture and mix well.
5) Allow salad to rest for 2 hours to allow currants to fully hydrate.
6) Garnish with nigella seeds before serving to provide a hint of bitterness.

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