Cooking with Mike, part whatever
Carrot and Apple Salad:
~1.5 cups shredded carrots
1 crisp apple, grated (coarse grater).
~1-2tbsp mint, finely chopped
~1tbsp coarse honey mustard (with seeds if you got it)
~1tbsp olive oil.
a pinch of salt
(optional: a bit of chili powder or cayenne pepper)
Directions: combine and toss. Seriously, that's it. Amounts extremely approximate as always, eyeball it. You don't want an apple too sweet because the mustard will add sweetness too. But I wouldn't go with Granny Smith either, since we're not really aiming for tang either (if you are, some lime juice would be appropriate and you could swap the honey mustard for dijon). You could also add raisins or cranberries of some sort, in which case the tangy apple may work.
I had some carrots and mint left from making Goi Cuon (Vietnamese salad rolls), and thought I'd experiment more with the same sort of fresh flavors, as well as using what we typically consider spices/garnishes (mint in this case) in the body of a dish. Still, this ended up mostly a Jewish/Moroccan dish with some nonstandard spicing (carrot salad with cumin and garlic is fairly typical).
As always, let me know if you make it and what you think!
Gerbil, out.
~1.5 cups shredded carrots
1 crisp apple, grated (coarse grater).
~1-2tbsp mint, finely chopped
~1tbsp coarse honey mustard (with seeds if you got it)
~1tbsp olive oil.
a pinch of salt
(optional: a bit of chili powder or cayenne pepper)
Directions: combine and toss. Seriously, that's it. Amounts extremely approximate as always, eyeball it. You don't want an apple too sweet because the mustard will add sweetness too. But I wouldn't go with Granny Smith either, since we're not really aiming for tang either (if you are, some lime juice would be appropriate and you could swap the honey mustard for dijon). You could also add raisins or cranberries of some sort, in which case the tangy apple may work.
I had some carrots and mint left from making Goi Cuon (Vietnamese salad rolls), and thought I'd experiment more with the same sort of fresh flavors, as well as using what we typically consider spices/garnishes (mint in this case) in the body of a dish. Still, this ended up mostly a Jewish/Moroccan dish with some nonstandard spicing (carrot salad with cumin and garlic is fairly typical).
As always, let me know if you make it and what you think!
Gerbil, out.