Feasts of Veg: Vibrant vegetarian recipes for gatherings by Nina Olsson

Author:Nina Olsson [Olsson, Nina]
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-06-27T23:00:00+00:00

Indian Carrot Salad

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This dish always attracts praise around the table. It’s delicious with curries, but will bring a cooling, sweet contrast to many other types of savoury dish. I use baby orange carrots, or rainbow carrots if I can find them.

SERVES 4–6

500g good-quality carrots, peeled

1–2 avocados, cut into wedges

1 small red onion, thinly sliced

a handful of fresh coriander

a handful of mint

a handful of sesame seeds

salt and freshly ground black pepper, to taste

DRESSING:

2½ tablespoons rice vinegar or white wine vinegar

1 tablespoon extra virgin olive oil

1 tablespoon toasted sesame oil

1 garlic clove, crushed

1 teaspoon grated fresh ginger

1 teaspoon ground cumin

½ teaspoon ground coriander

Slice the carrots lengthways into thin ribbons. Arrange the ribbons in a serving dish with the avocado, onion and herbs, then sprinkle with salt and pepper to taste.

Whisk together all the dressing ingredients in a small bowl until smooth, then pour over the salad. Sprinkle with the sesame seeds.

VE ✓ GF ✓

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