About the Recipe
This is a variation on a salad you get served in France a lot. It’s a good way to get some orange colour into your Buddha Bowl – not to mention making raw carrot a lot more appetising to fussy people!
If you buy organic carrots, then you don’t need to peel them.
Traditionally the carrots would be grated but this can take time. If you have a blender like a Thermomix then a 1 sec pulse on speed 6 will chop them without making them into a pulp. Alternatively, a mandoline veg chopper (used for the photo here) is fast and makes good size pieces.
Ingredients
5 to 8 carrots – preferably organic, washed
Thumb-size piece of ginger, peeled and washed
2-3 tbsp Dijon Mustard
5 tbsp White Wine Vinegar
1 Spring Onion
Salt & Pepper
Preparation
Chop the carrots into a bowl. Finely chop (or blend) the ginger in with it.
Combine mustard & vinegar and mix in.
Add salt & pepper to taste.
Chop the spring onion and stir in.