Yes, salads are possible in winter using local vegetables. But you might need a spiraliser!
Carrots are a Scottish staple, which these days you can get most of the year. But they are certainly plentiful in winter. Such a versatile vegetable, used in soups and stews, as well as being beautiful roasted, and a base for stocks and roasts.
Here, I’ve applied some more exotic ingredients to jazz up the carrots, as well as use a spiraliser to turn them into something a bit different! This is great as a base for a big salad, or as a side to some simple grilled chicken.
Ingredients (serves 2-3 as a side):
1/2 banana shallot
1/2 thumb of ginger
1 clove garlic
1 tbsp sesame oil
1/2 tsp coconut aminos (or GF tamari)
1 tsp fish sauce
1 tsp toasted sesame seeds
small squeeze of lime
Spiralise the carrots to your desired thickness. I went with the smallest noodle setting.
Put a small frying pan on over a medium heat to warm up.
Slice the shallot, separate them and add them to the bowl.
Your frying pan should be warm enough now to add the sesame seeds. You’ll know they’re ready when they start to pop. Pay attention here, otherwise you could end up with sesame seeds all over the kitchen! Take off the heat when they’re ready.
In a separate small bowl, grate the ginger and garlic (or crush it) and add the rest of the ingredients. I like the heat from ginger a lot, so this is a generous amount for a small recipe. If you like less heat, turn down the ginger a bit and use a small garlic clove. And if you don’t like chunky bits whizz it all up together in a mini blender.
Mix the dressing thoroughly and add it to the carrot, shallot mixture. Use your fingers to mix the dressing all through the vegetables. Once you’re satisfied it’s suitably covered, add the toasted seeds. And serve! Easy peasy, and keeps in the fridge for a day or two.