Wednesday, September 21, 2011
Gluten-Free Spicy Carrot Salad
I had a similar salad at George's at the cove (La Jolla) a year ago, and have been meaning to make something similar ever since. It is sweet and spicy. A nice side to any dish.
3 cloves of garlic
2-3 chili peppers
2 cups baby carrots
2 tbsp. fish sauce
1 tbsp. sugar
Garnish with: grape tomatoes, arugula or spinach, cilantro
I like to get the organic carrots with the tops still on.
Crush garlic cloves, chilies, and carrots together in a blender. Add Lime, Agave and Fish Sauce. Blend again. Add baby carrots.. Mix well. Let the carrots sit for 20 - 30 minutes before serving. Plate once the seasoning are well mixed in. Toss, grape tomatoes, and cilantro in juice and place carrot on top. .
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