Well, that’s pretty much all the ingredients right there in the headline. This salad was pretty fantastic. Super-light, lotsa flavor, freshness, and crunchies.
Start by peeling carrots, discarding carrot peels into next week’s Le Stock, and cutting carrots into matchsticks. For some reason, my mandoline wouldn’t matchstick-ify the carrots, so instead I spent some quality time compulsively slicing the little orange bastards into perfect. little. matchsticks.
I used two big, beefy carrots. I also had some fennel, so I diced about 3/4 cup. And there was one green onion, finely sliced. But if I had more, I would have probably used three green onions.
For the sauce, I microplaned about an inch of ginger. I LOVE ginger. I mean loooooooove. I like my ginger-foods to burn on their way down. So if you’re less gingery than me, maybe just add a half inch of ginger. The rest of the sauce is just a teaspoon of sesame oil and a table spoon of rice wine vinegar. And a pinch salt & pepper.
Tossed everything together, and called it “salad”. Yes I did.