Ingredients with Measurements:
- 2 tablespoons kuzu
- 2 tablespoons water
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 large carrots, peeled and grated
- 2 tablespoons sesame seeds
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Medium saucepan
- Whisk
- Grater
Step-by-Step Instructions:
1. In a medium saucepan, combine the kuzu, water, and sea salt.
2. Bring to a boil over medium-high heat, stirring constantly with a whisk.
3. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
4. Remove from the heat and let cool.
5. In a large bowl, whisk together the olive oil and apple cider vinegar.
6. Add the grated carrots, sesame seeds, and parsley.
7. Add the cooled kuzu mixture and stir to combine.
Time:
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 90
Fat: 6g
Carbohydrates: 7g
Protein: 2g
Substitutions for Ingredients
- Kuzu: arrowroot powder
- Olive oil: avocado oil
- Apple cider vinegar: white wine vinegar
- Parsley: cilantro
Variations:
- Add in other vegetables such as grated zucchini, bell peppers, or celery.
- Swap out the sesame seeds for sunflower seeds or pumpkin seeds.
- Add in some chopped nuts such as almonds or walnuts.
Tips and Tricks:
- For a creamier texture, add in a tablespoon of tahini or nut butter.
- For a spicier flavor, add in a pinch of red pepper flakes.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a skillet over medium heat for a few minutes until warmed through.
Presentation Ideas:
Serve in individual bowls with a sprinkle of sesame seeds and parsley on top.
Garnishes:
Sesame seeds, parsley, chopped nuts
Pairings:
Grilled fish, roasted chicken, or tofu
Suggested Side Dishes:
Quinoa, brown rice, or roasted vegetables
Troubleshooting Advice:
If the kuzu mixture is too thick, add in a tablespoon of water at a time until desired consistency is reached.
Food Safety Advice:
Refrigerate leftovers within 2 hours of preparation.
Food History:
Kuzu is a traditional Japanese starch made from the root of the kudzu plant. It has been used for centuries in Japanese cooking and is known for its thickening properties.
Flavor Profiles:
This salad has a light and refreshing flavor with a hint of sweetness from the carrots and a subtle nuttiness from the sesame seeds.
Serving Suggestions:
Serve as a side dish or as a light lunch.
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