- Serves6
- Prep time20 minute
Curtis Stone’s Japanese-style carrot and ginger salad is a crunchy, tangy delight that combines the fresh zest of ginger with crisp, sweet carrots. It’s like a burst of vibrant, Asian-inspired flavours in every bite, perfect for adding a lively kick to your meal.
Ingredients
- 2 carrots, peeled, thinly sliced
- 1/4 cup (40g) chopped brown onion
- 6cm-piece ginger, peeled, chopped
- 1/4 cup (60ml) rice wine vinegar
- 1 tbs sesame oil
- 1 tbs avocado oil
- 1 tbs white miso paste
- 2 tsp caster sugar
- 2 cups (160g) sliced green cabbage
- 2 cups (160g) sliced red cabbage
- 2 carrots, extra, peeled, cut into matchsticks or finely grated
- 6 radishes, thinly sliced
- 3 spring onions, thinly sliced, green tops reserved
- Coriander sprigs, to serve
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Place sliced carrots, onion, ginger, vinegar, combined oil, miso paste, sugar and 2 tbs water in a blender and blend until smooth. Season.
Step 2
Add combined cabbage, carrot matchsticks, radishes, spring onions and 1/2 cup carrot dressing to a large bowl and toss to combine.
Step 3
Transfer the cabbage mixture to a serving platter. Top with coriander and sliced reserved spring onions. Serve with remaining carrot dressing.
Recipe tip
Use it up: Add leftover ginger to our Thai-style soup or store it in an airtight container in the freezer for up to 4 months.
Curtis Stone’s Japanese-style carrot & ginger salad
- Serves6
- Prep time20 minute
Ingredients
- 2 carrots, peeled, thinly sliced
- 1/4 cup (40g) chopped brown onion
- 6cm-piece ginger, peeled, chopped
- 1/4 cup (60ml) rice wine vinegar
- 1 tbs sesame oil
- 1 tbs avocado oil
- 1 tbs white miso paste
- 2 tsp caster sugar
- 2 cups (160g) sliced green cabbage
- 2 cups (160g) sliced red cabbage
- 2 carrots, extra, peeled, cut into matchsticks or finely grated
- 6 radishes, thinly sliced
- 3 spring onions, thinly sliced, green tops reserved
- Coriander sprigs, to serve
Method
Step 1
Place sliced carrots, onion, ginger, vinegar, combined oil, miso paste, sugar and 2 tbs water in a blender and blend until smooth. Season.
Step 2
Add combined cabbage, carrot matchsticks, radishes, spring onions and 1/2 cup carrot dressing to a large bowl and toss to combine.
Step 3
Transfer the cabbage mixture to a serving platter. Top with coriander and sliced reserved spring onions. Serve with remaining carrot dressing.