Preparation Time: 10 mins
Cooking Time: 10 mins
Serves: 8
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This sweet and delicately spicy salad has lots of character and adds a splash of colour to a buffet table or cold lunch.
The home made spice mix is packed with aroma and fresh flavour.
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Ingredients
- 1½ tsp coriander seeds
- 1 tbsp black peppercorns
- 2.5cm cinnamon stick
- ¾ tsp cloves
Heat these spices gently in a small pan until fragrant. Place in a spice grinder or pestle and mortar and grind to a powder. Alternatively use a pinch each of powdered spices - but make sure they are really fresh.
- 450g carrots, trimmed and peeled or scrubbed
- 200ml carrot juice
- 1 tbsp sesame oil (or more, to taste)
- ½ tbsp rice vinegar (or more, to taste)
- salt
- flat leaf parsley for garnish
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Method
- Using the Large Dualit Bowl fitted with the 3mm (large side up) Shredding Blade, push the carrots down the Feeder Tube.
- To make the dressing, strain the carrot juice into a saucepan and bring to the boil. Boil for a minute and then simmer for about 10 minutes or until reduced to about 3 tbsp.
- Cool.
- Add a teaspoon of the spice mix, the sesame oil and rice vinegar.
- Combine the shredded carrots with the dressing and add more spice mix and salt to taste.
- Garnish with parsley leaves and serve.
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