Carrot slaw with honeyed soya

This is a relatively quick salad using very common household ingredients. Inspired by the recipe from Kathy (find it here), I had to edit a lot due to availability of ingredients but it still turned out good.

A soup to go with this recipe would be ideal as it a particularly crunchy recipe.

Serves: 2 for main meal or 4 as sides

INGREDIENTS

  • 1 cup soya nuggets. Soaked in water for 20mins
  • 1 1/2 Tbsp honey
  • 1 tsp extra virgin olive oil
  • 1 Tbsp crushed raw pecan nuts (Note 1)
  • 4 cups shredded carrots
  • 1 small onion, diced
  • 1 Tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/8 tsp black pepper
  • 2 Tbsp tahini (Note 1)
  • 1/4 cup fresh lemon juice
  • sweet stuff: 1 – 1 1/2 Tbsp honey + an optional handful of raisins
  • 1/2 cup cilantro, finely chopped + some for garnish
  • 1 green chilli, chopped
  • salt and pepper for carrot salad – to taste
  • Used basil pesto to zest up soya after roasting (Note 1)

INSTRUCTIONS

  • Warm a pan on high heat and add in olive oil.
  • When oil is hot, add the strained soya and honey. Flip the soya around a bit to allow it to absorb the honey and get roasted. Cook for about 5 minutes. When soya is browned and edges blackened a bit, and all liquid absorbed, turn off heat. Sprinkle the walnut pieces and some black pepper over top the soya and set pan aside to keep it warm.
  • In a large mixing bowl, add the carrots, tahini, lemon juice, spices, cilantro, honey, optional raisins and onion. Toss very well for a few minutes to marinate the carrots with the dressing. For a creamier salad, add another spoonful of tahini. To thin things out and make the salad zestier, add another splash of lemon juice or a teaspoon of apple cider vinegar. Finally, add salt and pepper to the carrot salad to taste.
  • Pour the carrot salad in a large serving bowl and top with soya. Serve right away or place in the fridge to serve in a few hours or up to a day later. The carrots will soften the longer they set in the fridge.

NOTE

  1. Instead of tahini and raw pecan nuts, I had used basil pesto to give it a bit spicy and nutty flavour.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s