Wednesday, September 21, 2011

Gluten-Free Spicy Carrot Salad

In an effort to continue with new various salads, I am trying this spicy carrot salad. Sweet and Spicy go well together. I adapted this recipe from "Cute Pig", another blogger. But they call for nuts and shrimp. I am leaving those out. Nuts are a huge allergy for a lot of people and so is shellfish. I cook with both, but I am going for an allergy free light salad here.

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.

Ingredients:
3 cloves of garlic
2-3 chili peppers
2 cups baby carrots
2 tbsp. fish sauce
1 tbsp. sugar
1 lime


Garnish with: grape tomatoes, arugula or spinach, cilantro
I like to get the organic carrots with the tops still on.
 I cut off the ends and puree them with the ingredients below. But I reshape the carrots with a peeler.

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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