Tuesday, April 14, 2015

Shaved Carrot And Mint Salad With Spicy Galangal Dressing

Recently, I had a lot of locally grown carrots from a shoot and they were so sweet and mellow in flavour, I couldn't bring myself to cook with them. Though the likes of carrot halwa and carrot pancakes played on my mind for a long time, I eventually just made this simple carrot salad which we pretty much ate back to back for days until we got sick of it! Then last week, I made it to family barbecue party as a side and it went down in no time.

It's the sweetness of carrots against fresh peppery mint and kick from the chilli that makes it special I think but you could skip chilli if you wanted a mild version.

Shaved Carrot And Mint Salad With Spicy Galangal Dressing 
Serves 2


3 carrots, shaved thinly with vegetable peeler or on mandolin
1 cup mixed greens
½ cup basil, packed
½ cup mint leaves, packed
½ cup coriander leaves, packed 


1 tbsp brown sugar
1 inch galangal, finely minced
1 red chili, finely minced
2 tbsp fish sauce or soy
2 limes, juiced
Salt and pepper to taste


Whisk the ingredients for the dressing and keep aside. 

Mix together all ingredients for salad and toss in the dressing.

Serve fresh with grilled meats and chicken.

(Recipe and photos originally appeared in Thooq Magazine, 2015) , Carrots from Sadeer Farms 



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