Carrot Salad with Crasins, Cilantro and Jalapeño
Appetizers, Dinner Party, Gluten Free, Salad, Sides, Vegetarian
Yesterday, after setting out breakfast for the kids.
I made my usual plea for input.
“What do you guys think we should have for dinner tonight?”
No response.
Perhaps too early in the day?
I went through usual litany of choices.
Chicken? Fish? Salad? Eggs? Stir Fry? BBQ? Fancy Sandwich? Beans? Pasta?
Still nothing.
Until I said “Sushi?”
Bingo!
The last time we made Sushi for dinner, was at least 6 months ago.
Later in the day, I picked up some cooked lobster, shrimp and some sushi grade tuna.
Then set out a big platter with red pepper, carrots, cucumber, avocado and asparagus cut into julienne strips.
The kids come up with all sorts of combinations.
The latest favorite is lobster, avocado, sweet red pepper , a smear of Sriracha rather than wasabi, and rolled in toasted sesame seeds.
If you have ever made your own sushi, you know that they consist of mostly rice, and a teeny tiny amount of vegetables.
Therefore we needed a side dish, comprised entirely of veg.
Just doing my job here folks.
We needed salad that would go well with sushi.
A perfectly crisp, tart, sweet and slightly spicy salad.
An Asian inspired carrot salad.
Of course.
Now, that is how I do sushi.
Ingredients
- 5 large carrots, shredded
- 2 cups fresh cilantro leaves
- 1/4 toasted sesame seeds
- 4 small serrano or jalapeño chili, sliced thinly (optional)
- 1/3 cup chopped crasins
- Dressing
- 1/4 cup good olive oil
- Juice of one fresh lime
- 2 Tbs orange juice
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- In large mixing bowl add shredded carrots, cilantro, sesame seeds, serrano chili and crasins.
- Mix well.
- In small bowl whisk together all the dressing ingredients.
- Pour over salad, mix well.
- Tumble into nice serving bowl.
