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

Found on fromthelandweliveon.com

Description

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