Carrot Orange Salad with Ginger
- 4 large carrots
- 2 oranges
- 2 green onions
- 2 tsp sesame seeds
Sesame Soy Dressing
- 3 tbsp canola oil
- 1 tsp sesame oil
- 1 tbsp Bragg’s seasoning* or soya sauce
- 1 tbsp white vinegar
- 1 1/2 tsp minced gingerroot
Peel carrots and cut in pieces about 1 1/2 inches long. Put into boiling water for 3 – 4 minutes.
They should be fairly firm. Drain and cool. Slice again in julienne (matchsticks) or round coins – your preference.
Peel oranges with a larger knife, taking a generous thickness that includes all the white pith. (I do it while holding the orange in my hand, over the salad bowl to collect the juice, but you can also do it on a cutting board.) Now holding the peeled orange in your hand, gently cut fruit sections out from the membranes with a sharp knife. Cut sections into smaller pieces, leaving a few for garnish.
Toast sesame seeds in a frying pan over medium heat until browned, 3 or 4 minutes.
Chop green onions.
Combine carrots, oranges, onions, seeds.
Combine dressing ingredients and toss with salad ingredients. Serve immediately or chill for a couple hours for a marinated flavor.
Serves 6 – 8
* Bragg’s seasoning is made from soy protein and water only. It is less salty than soya sauce.