These friendly, sweet vegetables just go together. Fresh with a splash of Asian inspired dressing, it’s crisp and sooths the summer heat
I’m guessing these would go great with these Scallion Pancakes and just about anything grilled. Give it a try.
ASIAN PEA & CARROT SALAD
1/2 Lb Snow Peas, thinly sliced lengthwise, julienne
1 Lb Baby Carrots, thinly sliced lengthwise, matchsticks
1 teaspoon Freshly Grated Ginger, peeled
4 Tablespoons Toasted Sesame Seed Oil
2 Tablespoons Rice Wine Vinegar
Salt & Pepper to taste
2 Tablespoons Sesame seeds, black if you can find them
In a small bowl, whisk together the sesame oil, vinegar, sugar, salt and pepper.
If using regular white sesame seeds, lightly toast them in a dry pan until they just become golden over a medium-high heat. If using the black sesame seeds, you may skip this step.
Wash and thinly slice the vegetables. Toss them together in your serving bowl with your fingers to mix.
Drizzle and toss the dressing over the peas and carrots.
Sprinkle over the sesame seeds to serve.