Ingredients with Measurements:
- 2 cups grated carrots
- 1/2 cup beni shōga (pickled ginger)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro
Special equipment needed:
- Grater
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, grated ginger, salt, and black pepper.
2. Add grated carrots, beni shōga, and chopped cilantro to the mixing bowl.
3. Toss the ingredients until they are well coated with the dressing.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Refrigeration time: 30 minutes
Total time: 45 minutes
Temperature:
Refrigerate the salad before serving.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 90
Fat: 4g
Carbohydrates: 13g
Protein: 2g
Sodium: 550mg
Sugar: 8g
Fiber: 2g
Substitutions for ingredients:
- Instead of beni shōga, you can use regular pickled ginger.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of sesame oil, you can use olive oil or avocado oil.
- Instead of cilantro, you can use parsley or mint.
Variations:
- Add sliced cucumbers or red onions to the salad.
- Use a mix of different colored carrots for a more colorful salad.
- Add sliced avocado or toasted sesame seeds for extra flavor and texture.
Tips and tricks:
- Use a food processor to grate the carrots quickly and easily.
- Adjust the amount of honey and soy sauce to your taste.
- Make the salad ahead of time and store it in the refrigerator until ready to serve.
Storage instructions:
Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish the salad with additional chopped cilantro or sliced beni shōga.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this salad with steamed rice or a side of miso soup.
Troubleshooting advice:
If the salad is too salty, add more grated carrots to balance the flavors.
Food safety advice:
Make sure to wash the carrots thoroughly before grating them.
Food history:
Beni shōga is a popular condiment in Japanese cuisine and is made by pickling ginger in vinegar and sugar.
Flavor profiles:
This salad is sweet, salty, and tangy with a hint of spice from the ginger.
Serving suggestions:
Serve this salad as a side dish or as a light lunch.
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Region: Japanese