carrot & cucumber salad - banh mi style

enjoy as a side or use it on top of a
burger or sandwich for a fresh crunch

Our friends Peter and Marina were finally able to visit us this weekend so we made them pulled pork (which they missed out on last time!) - and decided to put another asian twist on it (last time we paired it with kimchi) - banh mi style carrot & cucumber slaw.  I call it banh mi style because when Peter ate it he said it reminded him of a vietnamese style sandwich, which typically has some crunchy pickled veggies on it with lots of cilantro.  I have to credit Ryan for his knife skills - I asked for matchstick sized carrots and cucumbers and he really delivered!  It was the perfect addition to our pulled pork wraps (next post) - the spicy crunch of the salad really complimented the sweet, soft and tender pork.

what you need:

• 3 medium carrots
• 1 cucumber
• 3 green onions
• 1 big handful of fresh cilantro

dressing:

• 1 tsp sriracha
• 1 tbsp rice wine vinegar
• 1 tsp ponzu
• 2 tsp naturally brewed soy sauce
• 2 tsp oil (canola or olive oil)
• 1 red thai chilli, finely chopped (remove seeds for less heat)
• 1-2 tsp brown sugar

what to do:

1. In a large salad bowl, whisk together dressing ingredients.  Set aside
2. Wash vegetables thoroughly and peel carrots.  Cut carrots and cucumber into match stick sizes.  Slice green onion on a sharp angle to get long blades, similar in size to the carrots.  Roughly chop cilantro.  
3. Toss vegetables with dressing and allow it to sit for at least 15 minutes in the fridge before serving.  Serve as a side salad, or put in into a burger or sandwich.  Enjoy!

gingery carrot salad

light and fresh

This simple salad is perfect as a side dish.  The sweetness of the carrots and cranberries balance well with the tangy gingery vinaigrette.  Serve it alongside a sandwich, burger, or put it on top of pan seared fish or tofu - it's simple and flavourful.

what you need:

• 3 large carrots
• 1 green onion
• 1/4 cup dried cranberries
• 1 tbsp ponzu (optional)
• 1 lemon (zest and juice)
• 1 tbsp rice or red wine vinegar
• 3 tbsp olive oil
• 1 tbsp honey
• 1 1/2 tbsp freshly grated ginger (frozen ginger easiest to grate)
• pinch of salt and pepper

what to do:

1. Wash and peel carrots.  Use a grater to shred carrots.
2. Wash and slice onion on a sharp angle to get long "blades" of green.
3. Combine ponzu, lemon, vinegar, oil, ginger, honey, salt and pepper.  
4. Toss all ingredients together in a large bowl and refrigerate at least 15 minutes for flavours to marry.  Serve cold and enjoy!