Somewhere over the rainbow (carrot)…
What is it about rainbow carrots that make them so much more appealing and delectable than regular carrots? Is it really just that they’re multi-coloured? Is it because they’re adorable, compared to those bags of bulky carrots you find at the grocery store? Either way, rainbow carrots are a sure way to brighten up your dinner plate. Of course, if you can’t get your hands on rainbow carrots, ordinary carrots are just as good (*insert Barefoot Contessa store-bought is fine meme*). Because at the end of a day, a carrot (while not always purple) is still a carrot, and all carrots pair fantastically with ginger.
(There’s a ginger/carrot/redhead joke in here somewhere. Somebody make it for me, please.)
This salad packs a powerful flavour punch… with only a few simple ingredients
Big flavour with few ingredients is a major theme on this blog and in my favourite dishes. In this case, I owe it all to hoisin sauce, which also pairs well with carrots. Hoisin, a staple in any Chinese pantry, has such a sweet, distinctive flavour, and I grew up loving it. I’d be lying if I said at least a part of me wouldn’t be happy with just dipping carrots straight into a jar of hoisin. However, in the interest of making this a cooking blog (and not a dipping blog), I did what anyone would do: turned them into a salad!
This salad is kind of a labour of love. Or, I bring the labour of love part on myself by hand-shredding the carrots with a vegetable peeler. Likely a box-grater, mandolin, or food processor shredding disc would make carrot-shredding a much easier task. However, I’m still settling into my new place, and haven’t quite had time to stock up on all the kitchen tools just yet. Therefore: vegetable peeler. But once you overcome that hurdle, this salad is a breeze. Not to mention it’s downright tasty. Ribbons of these beautiful, seasonal rainbow carrots are lightly dressed in hoisin, rice vinegar, ginger, and garlic. Plus, the toasted sesame seeds give this salad a subtle je ne sais quoi. My mouth is watering.
- 1½ tbsp. Hoisin sauce
- 1 tbsp. rice vinegar
- 1 tbsp. ginger, minced
- 1 clove garlic, minced
- Salt and pepper
- 3 c. shredded rainbow carrots (around 12-15 rainbow carrots, depending on how big they are)
- 3 tsp. sesame seeds
- Parsley, for garnish
- In a large bowl, whisk together hoisin, rice vinegar, ginger, garlic, salt, and pepper
- Add shredded rainbow carrots to the bowl and toss
- In a dry pan over medium heat, lightly toast the sesame seeds. Keep a close eye on them; you'll know they're perfectly toasted when you start smelling the sesame.
- Sprinkle sesame seeds over carrots and toss
- Garnish with chopped parsley