Carrot Ginger Slaw
Summary
| Yield | |
|---|---|
| Source | My pal Bob, who retroengineered it from memories of a salad from a now-defunct restaurant in Rochester, NY |
| Prep Time | 15 minutes |
| Kind of Dish | salad |
| Dietary Info | vegetarian |
Description
Tasty salad for fans of ginger and rabbits.
Ingredients
- 8 carrots
- 1 4" knob of ginger root
- 1 c raisins
- 1⁄4 c cider vinegar
- 1 T water
Instructions
1. Shred your peeled carrots - a quick job if you've got a food processor - and place them in a large bowl.
2. Add the grated ginger root, as many raisins as you like, cider vinegar, and a few squeezes of honey.
3. Add a tablespoon or two of water, just enough to moisten the mixture a little and get the honey and vinegar to play together nicely. If the salad looks a bit dry after sitting for awhile, add a bit more water then.
4. Seal tight and refrigerate, preferably overnight or even a few days.
THAT'S IT.
Notes
Salad maker, pay heed: this is an extremely forgiving recipe. The quantities above are merely for rough guidance. If you like it really gingery, add more. If you use 12 carrots, no big whoop. The genius of this recipe is that you can make it ahead of time, then add more of the ingredients if you need to adjust before serving. It's a quick salad for veg-friendly gatherings or just to chow down on in the summer heat.
