CRUNCHY CARROT SLAW WITH GINGER SOY SAUCE
The lime & ginger give a nice tang to the salad. Be sure to grate crisp firm carrots or grate the carrots up to 3 hours ahead of time and place them in ice water in the fridge. Drain well in a colander before tossing with the dressing. Try this dressing on other salads too. I like to make my dressing several hours or the day before.
Provided by Bergy
Categories Vegetable
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together the lime juice, oil, soy& mustard.
- Toss with the carrots.
- Sprinkle in the ginger, salt& Pepper.
- Serve immediately or cover bowl with plastic wrap and refrigerate.
Nutrition Facts : Calories 56.4, Fat 2.5, SaturatedFat 0.3, Sodium 394.4, Carbohydrate 8.2, Fiber 2.1, Sugar 3.6, Protein 1.4
CARROT GINGER SAUCE
Provided by Food Network
Time 30m
Number Of Ingredients 5
Steps:
- With an electric juicer, juice the carrot and ginger. In a saucepan, combine juices and soy sauce. Bring to a boil and simmer 7 to 10 minutes. Whisk canola oil into sauce in a slow stream. Add rice wine.
CARROT SLAW
Make and share this Carrot Slaw recipe from Food.com.
Provided by andypandy
Categories Vegetable
Time 10m
Yield 3 1/2 cup servings
Number Of Ingredients 7
Steps:
- Combine all the dressing ingredients, and toss over 2 cups peeled shredded carrots, just before serving.
- Note-- sometimes I make my carrots in long strips with a potato peeler, (looks like linguini) and also add equal amount of a zucchini cut the same way-- for a two veggie slaw.
CRUNCHY SLAW WITH SEARED TUNA AND HONEY-SESAME-GINGER SAUCE
Steps:
- Mix together the red and green cabbage, green onions, cilantro, carrots and bell pepper in a large bowl. Toss to combine.
- Rub the tuna with sunflower oil. Over medium-high heat, heat a large skillet. Add the tuna and cook 3 minutes per side to sear so that it is rare in the center and golden brown on the outside.
- Meanwhile, for the dressing, add the rice wine vinegar, garlic, ginger, toasted sesame oil, soy sauce, sriracha, honey and olive oil to a small bowl. Mix to combine. Drizzle on the salad and toss gently to combine. Plate on a platter.
- Slice the tuna into 1/2-inch slices and top the salad with the tuna. Sprinkle with the cashews, sunflower seeds and Aleppo pepper. Squeeze over a wedge of lime and serve the remaining lime wedges on the side.
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