Produce Paper #1 | Zomer Meadows
Asian Carrot Salad with Ginger Dressing
Prep time: 30min | Cook time: 1hr | Serves: 4
Directions: Finely chop the green onion, celery, and cilantro (including stems). Thinly slice or shred carrots and cabbage. For dressing, mix minced garlic and ginger together with the oil, vinegar, lime juice, tamari, and a small amount of sesame oil. For some heat, you can add a sliced jalapeño. Mix everything together in a large bowl, and sprinkle with almonds and sesame seeds.
Great for: light dinner, hearty lunch, or as a side!
Ingredients:
Carrots, Cabbage
Green onion, Cilantro
Jalapeño, Sliced Almonds
Dressing: Ginger,
Garlic, Rice vinegar, Olive oil, Sesame oil, Tamari
Zomer Meadow Carrots
In season: June - December
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We’d love to see what you made!
Tag @lifeatthestek in your masterpiece (or in your carrot catastrophe, if you need a little encouragement)
Recipes from friends
An appetizer: Oven-baked Carrot Fries
A soup: Leek, Carrot & Lentil Soup
A salad: Blackened Carrots With Daikon and Pomegranates
A snack: Carrot Orange Ginger Juice
A dessert: Carrot Cake
Want your own recipe featured?
We’d love to hear from you! Get in touch via @lifeatthestek or zomermeadows@gmail.com
For the baby carrots
Download this coloring page & tag @lifeatthestek to show your work!
Explore more Produce Papers
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