Saturday, December 4, 2010

Spiced carrot and bean sprout coleslaw

Just because i thought it sounded an interestingly different salad. It looks like it can be easily reduced to a smaller quantity, and you could leave out the cayenne pepper (very hot)


8 medium-sized carrots (about 1 kg); 2 cups fresh bean sprouts, rinsed well and drained; 2 tbsp coriander leaves; 2 tbsp fresh mint leaves; ½ cup sultanas

Dressing: ½ cup whole-egg mayonnaise 1 ½ tsp ground cumin; 1 ½ tsp ground coriander; ½ tsp ground turmeric; ¼ tsp cayenne pepper, ½ tsp sea salt or to taste


Peel the carrots and either cut them into very small julienne (with sides about 1mm thick), or grate them through the largest holes on your grater. You can also scrape a zester along the carrot which will produce thin ribbons, and this produces the best looking result, but this is the most time-consuming to do. Place the carrot into a large bowl.

Place the beans sprouts between layers of paper towel and pat dry. Add to the carrots, together with the sultanas, torn mint leaves and coriander leaves. Toss briefly to combine.

Mix the dressing ingredients together and add half only to the carrot mixture. Toss through gently, then add a little more if you need it. You only want to flavour the salad, not swamp it. Use it sparingly.

Pile the salad onto a serving platter or into a bowl and serve immediately.

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