carrots: more adventures in food!

I was going to have leftover grilled fish with grated daikon mixed with lemon juice and soy sauce for dinner and wanted to add some zing with a side dish. I searched around looking for something easy that I had all the ingredients for, and came across Ninnin Salad. I ended up not really doing things right because I forgot some ingredients. It ended up a lot more piquant than it should’ve been without the raisins and olive oil, but it turned out all right because it gave punch to the relatively bland fish and the steamed broccoli I served it with. And the olive oil turned out to have gone rancid, so I would’ve ruined the dressing if I’d added it. :P

Ninnin Salad

1 small-medium carrot
1/2 clove garlic
Lemon juice 1 tbsp
Vinegar 3 tbsp
Honey About 1/2 tsp
Salt 1/4-1/3 tsp
Pepper to taste
Olive oil 1 tbsp
Raisin 1-1/2 tbsp (to taste)

1. Peel the carrot and julienne. Add 1/2 tsp salt and leave aside.
2. Mix vinegar, lemon juice, grated garlic, salt, honey (or sugar), pepper together. Add oil afterwards and mix well.
3. Squeeze moisture from the carrots, add the raisins, and mix the dressing in.

I forgot the oil and raisins, used only 2 tbsp vinegar (brown rice vinegar in my case) and some turbinado sugar instead of honey (couldn’t find the honey), but as I mentioned earlier it worked out in the end. I think it’d make a much more balanced side dish with the oil and raisins, so I’ll try this again some other time.