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

Chilli Cucumber Salad - created for Sarah by me

Sarah, (my brothers girlfriend & our adopted sister) is Vietnamese & has introduced out family to the most remarkable food we have ever tasted. Food that is complex, but light with refined textures and a really fresh taste.

Since she became part of our family have been together our families tolerance for chilli has sky rocked. I love the stuff & can be accused of being a bit chilli mad at times.

I created this salad especially for Sarah a few years ago when I wanted to bring some spice to the mezze dishes. I'd made a lemon salted cucumber & happened to have a huge bottle of chilli oil to hand. I wondered what would happen if I doshed the cucumber with chilli oil. Not one to think
Twice I did it & created this salad that has been a firm family favourite ever since.

Ingredients
One cucumber finely slices preferably by a mandolin (I use my food processor)
2tbsp rock salt
Juice of 1/2 lemon
Liberal application of chilli oil

Method
Put the sliced cucumber in a colander add the salt & toss with your hands until liberally coated
Put the colander into a bowl or te sink
Place a bowl with something heavy in it to weigh down onto the cucumber on top of the cucumber (this is to
Draw the water out)
Leave for 30 minutes
Drain the cucumber and discard the water
Place cucumber in a serving bowl & dosh with chilli oil & lemon juice

This salad is perfect served with grilled meat or at BBQ or on burgers.

How hot do you like it?

That's it for now

Nics

Salt & Sparkle = life remarkable