Carrot and Sake Salad

Carrot and Sake Salad

Carrot and Sake Salad

Carrot and Sake Salad

Ingredients

  • Produce

    • 3/4 lb Carrots
    • 1 Cucumber, small
    • 1 Lemon, zest
    • 6 Spring onions or scallions, small
  • Condiments

    • 1/3 cup Lemon juice, freshly squeezed
  • Pasta & Grains

    • 1 cup Forbidden" rice, cooked black
  • Baking & Spices

    • 1/2 tbsp Brown sugar
    • 1/2 tsp Sea salt, Fine-grained
    • 1/8 tsp Sea salt, fine-grain
  • Oils & Vinegars

    • 2 tbsp Olive oil, Extra Virgin
    • 2 tsp Olive oil, Extra Virgin
    • 3 drops Sesame oil, toasted
  • Nuts & Seeds

    • 1 cup Seeds or nuts
  • Beer, Wine & Liquor

    • 1 tbsp Sake

Found on

Description

Adapted from Near and Far by Heidi Swanson

Ingredients

  • 1 Tbsp. sake
  • 1/2 Tbsp. brown sugar
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 tsp. fine-grained sea salt
  • 2 Tbsp. extra-virgin olive oil
  • A few drops of toasted sesame oil
  • 1 cup of seeds or nuts (I used mix of sunflower, pumpkin, and chopped hazelnuts)
  • 2 tsp. extra virgin olive oil
  • 1/8th tsp. fine-grain sea salt
  • 1 cup of cooked black Forbidden rice
  • 3/4 lb of carrots, thinly shaved
  • 1 small cucumber, halved, seeded, smashed a bit, then chopped
  • 6-8 small spring onions or scallions, thinly sliced
  • lemon zest

Directions

  • Preheat the oven to 350°F.
  • Make the dressing by whisking all of the ingredients in a small bowl. Taste and adjust. It should be sweet with a lemony bite. Set aside.
  • Toss the nuts/seeds with the oil and salt and arrange on a baking sheet in a single layer. Bake for about 8 - 10 minutes, until toasted, but watch them carefully, redistributing at around the 5 minute mark. Let them cool.
  • When ready to serve, toss the cooked rice with carrots, cucumber, and most of the onions and nuts/seeds. Mix in 3/4 of the dressing. Serve with the remaining nuts/seeds/onions and lemon zest sprinkled on top and the remaining dressing on the side.

Nutrition

Serving Size: 6 (or in my case, 2)
fromthelandweliveon.com

fromthelandweliveon.com

217 15
Title:

Carrot and Sake Salad | From The Land We Live On

Descrition:

Carrot and Sake Salad inspired by Near and Far by Heidi Swanson

Carrot and Sake Salad

  • Produce

    • 3/4 lb Carrots
    • 1 Cucumber, small
    • 1 Lemon, zest
    • 6 Spring onions or scallions, small
  • Condiments

    • 1/3 cup Lemon juice, freshly squeezed
  • Pasta & Grains

    • 1 cup Forbidden" rice, cooked black
  • Baking & Spices

    • 1/2 tbsp Brown sugar
    • 1/2 tsp Sea salt, Fine-grained
    • 1/8 tsp Sea salt, fine-grain
  • Oils & Vinegars

    • 2 tbsp Olive oil, Extra Virgin
    • 2 tsp Olive oil, Extra Virgin
    • 3 drops Sesame oil, toasted
  • Nuts & Seeds

    • 1 cup Seeds or nuts
  • Beer, Wine & Liquor

    • 1 tbsp Sake

The first person this recipe

fromthelandweliveon.com

fromthelandweliveon.com

217 15

Found on fromthelandweliveon.com

From The Land We Live On

Carrot and Sake Salad | From The Land We Live On

Carrot and Sake Salad inspired by Near and Far by Heidi Swanson