Inspiration for this recipe came from two sources; a) the massive quantities of carrots piling up in my fridge from my vegetable box delivery (if you live in Portland and want to skip the grocery store, Organics to You amazingly drops off a box of fresh fruits and veggies on my doorstep!); and b) five adults and three toddler/babies coming over for dinner with only two hours notice - yikes. (Thankfully the house was clean, or at least as clean as it gets given that I live with a boxer dog.)
There are a few fresh ingredients I try to keep on hand, just in case. These include fresh herbs, typically cilantro or parsley, limes/lemons, at least one or two brightly colored veggies (carrots count!) and onions/garlic/ginger. Yes, sometimes the the fresh herbs turn to slime before I get a chance to enjoy them. But, I figure that a little bit of waste is better than not having the fresh ingredients on hand needed to whip together something colorful and tasty without any forewarning.
This particular evening, I was super thankful to have these basics on hand to trigger my culinary creativity. I whipped out my mountains of carrots and the food processor.The extension for grating means it takes less than five minutes to shred a couple handfuls of carrots (despite having had and used this food processor for probably five years, I still get gitty at how quick and easy it makes grating veggies!)
Fresh ginger is absolutely the way to go over the powdered kind. It has so much flavor, just a little bit makes an otherwise boring dish spicy and zesty. I use a vegetable peeler to get off the skin, but I sometimes resort to my knife when I can't deal with those impossible to peel crevices. After the ginger is peeled, the rest of this recipe is as simple as throwing everything together.
Ok, so maybe it is me that makes the mess and the boxer that does the floor cleaning....
GINGER CARROT SLAW
- 12 large carrots, shredded
- 1/2 head of purple cabbage (also shredded in the food processor)
- 4" of fresh ginger root, peeled and chopped
- 1 bunch of fresh cilantro leaves, roughly chopped
- juice from 2 limes
- 1/3 cup tamari, gluten-free or low-sodium if desired
- 1/2 cup toasted sesame oil, expeller pressed
- 2 tbsp toasted sesame seeds
- Grate the carrots and purple cabbage and toss in a large bowl.
- Toast sesame seeds: Place a thin layer of sesame seeds in a dry pan over medium-high heat. The sesame seeds will toast very quickly. I let them sit in pan for ~ 2 minutes, then stir every minute for the next ~4 minutes until golden brown. (Let's be real - I basically always forget about them in the pan and a few turn black - eh, no harm done.)
- Mix everything together and then taste. You can always add more lime, ginger, tamari or toasted sesame oil for stronger flavors.
Hope this recipe hits the spot when you need a quick, easy crowd-pleaser, or even just a winter-vegetable salad to last all week.