this salad is colourful, fresh, tangy and especially sweet if you use real, homegrown carrots -- you know, ones that actually taste like carrots? it's funny how my tastebuds forget until i get that first sweet, crunchy bite of a farm-fresh organic carrot each season... (yes, i know i'm getting a little ahead of myself here as it's not even july yet, but we lucky enough to score some carrots still remaining from last season's harvest from our csa farmers and even after spending a winter in cold storage, they taste 100x better than anything from the grocery store. yahoo!)
asian carrot salad
6 cups thickly grated carrots (i used my food processor)
1 block extra firm tofu
1/8 cup sesame seeds (i used black & white toasted seeds)
1/4 cup sunflower seeds
6 tbsp tamari, divided
1 tbsp sesame oil
1 tbsp rice vinegar
start by pressing the water out of your tofu. (i do this by wrapping it in a clean tea towel and placing something really heavy on it for 5-10 minutes.) then slice it up into about 10-12 pieces and place them in a shallow baking dish to marinate in 2 tablespoons of the tamari. after about 15 minutes of marinating time, give the tofu a quick spritz of cooking oil and place under the broiler for 5 minutes to crisp up. remove, flip tofu, spritz again with oil and then return to the oven to crisp up the other side. remove, cool & cube.
place the carrots, tofu & seeds in a large bowl. whisk the remaining ingredients together to make a dressing, drizzle over the carrot mix, toss & serve.
submitted to wellness weekends.
i think i might make this again on sunday for a canada day long weekend bbq.
what about you -- any big long weekend plans in your future?