carrot salad with thai seasoning
Eating fresh vegetables from the garden is a great way to look after your gut, at the moment I have lots of carrots, so carrots it is. The first cookbook I looked to was Stephanie Alexander’s The Cooks Companion as she lists her recipes by content, by the ingredient, perfect, all I have to do is look under carrots and the recipes are all there. This is the carrot salad, I have made a couple of changes to her recipe, because of what was in my cupboard/fridge, I also cut up the carrot finely, rather than grating as the recipe said, make whatever changes suit you, if fructose is an issue omit the garlic, if peanuts an issue use cashews, if you do not like coriander use basil, change the brown sugar for coconut sugar, swap the prawns for fish.
You will need;
2 cloves garlic finely diced
1 x fresh red chilli finely sliced
1 x 3cm piece of fresh ginger finely diced
1 x stalk lemongrass finely sliced
2 x cups grated carrot
1 x teaspoon brown sugar
juice of 3 limes or 1 lemon
2 x teaspoons of fish sauce
2 x tablespoons of coriander leaves and stems chopped
2 x tablespoons raw peanuts roughly chopped
Mix all ingredients together and marinate in the fridge for a few hours, serve as a salad, or as a bed for BBQ prawns, or yabbies.