Saturday, 20 June 2015

It's BBQ Time!! Carrot and Coriander Salad with Maple Lime Dressing

At last!! We have barbecue weather and it couldn't come soon enough! I love a good barbecue, the grilled fish and meats, but I can't abide a limp iceberg lettuce salad to go with.  Leave the kids to their hot dogs, I want something a bit more sophisticated to go with my burger - I've got to find some way to make myself look less like I want to go head first into the Tommy K, right?  In my quest to find more salads that go above and beyond, I give you this baby,

This little salad works perfectly with the smokey barbecued meat. The sweetness of the syrup contrasts with the zingy lime, both of which take the heat from and complement the spiciness of the chilli. This dressing, poured over a classic carrot, coriander and cashew salad is really special. Carrots and maple syrup are a classic combination and this paring steals the show in this side dish that stands front and centre.

Carrot and Coriander Salad with Maple Lime Dressing
Serves 8 as a side with other salads.
  • 1 tbsp maple syrup
  • Half red chilli, de-seeded and finely chopped
  • 400g grated carrot
  • Two pints boiling water
  • Large bunch coriander, leaves torn
  • 3 tbsp toasted cashew nuts, broken into pieces
1. In a small bowl, whisk the lime juice, maple syrup and chilli with a fork.

2. Place the carrot in a colander and pour the boiling water over and then rinse with cold. Drain very well, and gently squeeze the carrot to remove any remaining water.

3. Toss the coriander and cashew nuts with the carrot in a large bowl. Pour over the dressing and toss with a spoon to dress. Serve at room temperature.
Domesticated Momster

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