Friday, November 30, 2012

Foodie Fridays: Carrot and Peanut Salad

This tasty recipe is based upon Nigella Lawson's Carrot and Peanut Salad from her cookbook "Forever Summer".  It is a wonderful dish no matter what the season, and made from ingredients available year-round.  Lazy cook that I am, I would of course prefer to use pre-shredded carrots, but I find they can be a bit bitter, so I recommend just biting the bullet and shredding them yourself (a food processor can be used).  If you can find it, maple vinegar adds amazing flavor to this salad (Boyajian's Maple Vinegar is my favorite).  I sometimes add raisins for a little more sweetness, and have been known to stir in a dab of peanut butter for creaminess.  If you are not going to eat the salad right away, wait to add the peanuts until just before serving so that they stay crunchy.  This is a great side dish, but it is so tasty that you may just decide to eat the whole thing as a meal!

Carrot and Peanut Salad

4 medium carrots, peeled and coarsely grated
2 T. peanut oil
2 T. maple or sherry vinegar
1/2 tsp. sesame oil
1/2 C. salted peanuts
1/4 C. golden raisins (optional)

Combine the carrots with the next five ingredients.  Add the peanuts and raisins.  Refrigerate for about an hour to let the flavors meld, then serve.  Serves 4.

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