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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love fresh carrots! I also love ginger, so depending on your personal tastes, you might want to reduce the quantity I've specified here. I tend to buy my carrots pre-matchsticked to save time. Prep time doesn't include cutting time, but cooking time includes chill time Ingredients:
3 -4 carrots, peeled and cut into fine matchsticks |
2 inches fresh gingerroot, peeled and grated |
1 tablespoon poppy seed |
2 tablespoons garlic-infused olive oil |
Directions:
1. To make your own garlic-infused olive oil: Thinly slice a clove of garlic (or more, depending on your taste) and add slices to 2 tbsp of olive oil in a small pot. Heat oil and garlic until garlic is very lightly browned. Watch carefully - do not burn! Remove from heat and scoop garlic out of oil with a slotted spoon. Discard garlic. Allow oil to cool.
2. Put carrots in a bowl and stir in oil and grated ginger.
3. Cover and chill for at least 30 minutes.
4. Season salad with salt and pepper to taste. Stir in poppy seeds just before serving.
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