It's also really, really easy and really really good. The only thing to remember is that you have to start it several hours before you eat it.
This is good just as a regular salad, but I especially like it with something. For example, it really perks up a plate of plov when you get a boring version. Less traditionally, it is amazing on sloppy joes. It can save a hamburger if you have to eat one (which is why I bring it to summer barbecues in the US, besides the fact that it can handle sitting out better than most salads). And it's great with any sweeter main dish.
Here's what you need:
- Carrots (I used one big fat carrot in the photos, but usually I use about 3 somewhat shorter ones. It gets better the next day, so if you make more than you need, you're lucky.)
- Vinegar (this is totally up to you, but I'd plan on a couple of tablespoons of 5% vinegar)
- Salt (again, this is to taste, but I'd plan on about 3/4 of a tsp)
- Spices (optional- more on this below)
- Minced garlic (up to you- what a surprise, but at least plan on 2 cloves if you aren't my mother and more if you're me)
- Green onions, garlic chives, tofu sticks (optional- you can add all sorts of things to this- I think green onions look nice, but soaked tofu sticks are popular too and chopped jusay is pretty too)
|Here's the carrot. That's a bigger-than normal soup spoon, so this is a pretty big carrot. It made enough salad for dinner for our family of 5. Peel it.|
|Mix it all up and taste to adjust the seasoning. If you're about ready to eat it, let it sit out for at least 30 minutes if possible. It's best if you can put it back in the fridge overnight, but I rarely can wait that long.|