Pickled Ginger and Carrot Salad
If you love pickled ginger, this salad is for you. Sweet, slightly spicy, crunchy and it keeps well in the fridge. Perfect to make ahead for a cookout or meal prep. It’s the perfect little bright crunchy something on the side of your plate. Plus it’s so quick and easy to put together.
Ingredients:
6.7 oz jar pickled ginger plus the liquid
2 tbsp seasoned rice vinegar
2 tbsp toasted sesame seed oil
2 tbsp sesame seeds (I like a tuxedo mix)
1 lb carrots ribboned
1/2 small cabbage shredded
Pinch salt
Recipe:
Use a vegetable peeler to make carrot ribbons. I like the way this looks but if you just want to use shredded carrots, that works just as well. To make ribbons, run the peeler across the carrot while rotating it until you get to the baby carrot core and it becomes impossible to make more ribbons. I usually just eat the carrot core or give it to my dog.
Shred the cabbage and then combine the carrots, cabbage, entire 6.7 oz jar of pickled ginger with its liquid, sesame seeds, rice vinegar and toasted sesame seed oil into a large bowl and toss together.
Add pinch of salt and taste for seasoning. Allow the flavors to marinate together for at least 10-15 minutes before serving. This salad keeps well in an air tight container in the fridge for up to a week.
