Fire Salad
From Edible Seattle July/August 2011
Serves 4 | start to finish: 15 minutes
I’m not normally the kind of girl who eats a bowl of carrot salad and calls it lunch. (I make fun of those girls.) Tangled together in a mixing bowl, though, this simple, fresh combination of freshly grated carrots (the pre-shredded kind really won’t do) and fiery vinaigrette makes me think twice about adding a sandwich. For protein, add chopped peanuts.
2 teaspoons soy sauce
2 tablespoons rice vinegar
1 tablespoon canola oil
1 tablespoon toasted sesame oil
1 teaspoon sriracha (or to taste)
1 1/2 pounds carrots, peeled and grated (using multicolored carrots enhances the fiery effect)
Salt, to taste
Whisk together the soy sauce, rice vinegar, canola oil, sesame oil, and sriracha in the bottom of a medium bowl. Add the carrots, stir to blend, and season to taste with salt and pepper. Serve at room temperature.
gluten-free (with gluten-free soy sauce) • 15 minutes or less • vegan • dairy-free
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