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Wednesday, April 24, 2013

Quick Carrot & Enoki Salad


I've never been a huge lover of carrots growing up.  Sure I could eat the baby carrot here and there or have it as part of another dish, but I would never choose to seek out a carrot dish unless it was carrot cake (Hmm maybe that's why my eyesight is so terrible...)  But since we started juicing and we made our first carrot juice, I finally understood the appeal of carrots.  I suddenly crave the sweet crunchy goodness of raw carrots from time to time and this quick and easy side salad is the perfect solution.

This two ingredient salad only takes a few minutes to prepare (especially if you own a mandolin), keeps well in the fridge and tastes great chilled - so perfect now that the days are becoming warmer. 


 The following recipe will make approximately 4 servings. 
*Mentsuyu is basically premixed soysauce, dashi and some sugar (the base for most sauces in japanese dishes) that you can find at any japanese market.  If you can't find it, you can omit all together or replace with 2 tbsp dashi stock and a dash of sugar.
*shichimi is a mix of japanese chili powder.  Again this is optional, and you can easily replace it with hot pepper flakes.











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