Vietnamese Carrot Salad - Day 18 - 31 Days of Food

My brother's girlfriend is Vietnamese, and she has introduced me to a hot and spicy, refined and elegant cuisine, that has layers of flavour, texture and real freshness.  Inspired by a conversation we had last week I made this Carrot Salad, with mint, and a pickle that combined seasame oil, soy sauce, rice wine vinegar and a touch of honey.  As I was cooking for those who can't eat heat, I didn't add any chilli, but I think it really enhances the dish.  The salad takes moments to put together, but it is in the leaving of it overnight, which brings real depth to the flavours.

Ingredients

• 7 - peeled, and grated organic carrots
• 1 - large bunch of mint finely chopped
• 1 packet of beansprouts
• freshly ground salt and pepper
• 1 finely sliced red chilli pepper
• 1 tbsp mustard seeds

Pickle

• 3tbsp soy sauce
• 2tbsp honey
• 4tbsp seasame oil
• 3tbsp white rice vinegar

Method

1. Mix all the ingredients for the pickle together in a jam jar, shake well until the mixture is combined
2. Mix all the other ingredients together in a large bowl
3. Pour the pickle over the carrots, toss and then leave either overnight or for as long as you can before serving

This salad is a great to accompany BBQ'd meats or grilled chicken.

Let me know what you think?

That's it for now ...

Nics

Salt & Sparkle = Life Remarkable