I put this up on Facebook the night I came up with it. I wanted to make something weird and tasty that wasn't the usual green fiber-laced dish but was just as easy to make. People seemed to like the sound of it.
Use a veggie peeler to turn one carrot into thin strips; you'll probably end up with a thick wedge from the middle, so slice that up for garnish. Chop the strips up a bit to get fork-size pieces. Dress with a teaspoon of cider vinegar, at most two tablespoons of olive oil, and dashes of pepper, ginger (I was using ground ginger), sugar, pepper, and cinnamon (very small dash). Marinate for 15 minutes, serve with crumbled feta.
It's a roller coaster salad because the flavor starts off vinegary and sweet, passes through the salty and musty/tangy feta, then finishes cheesy with a kick of spicy ginger.
For vegan or lactose intolerant folk, replace the feta and sugar with some avocado, salt, and kiwi (cut up into nifty shapes, of course). It has not been tested, but it should yield a similar ride.
No comments:
Post a Comment