Grated Carrot Salad – Carrot Rapee

French Grated Carrot Salad (Carrot Rapee) by a little bit of soy

It is cheap and versatile. These are the reasons why a bag of carrots is always in my fridge. I probably cook carrot every day. I put it in soup, simmer it in stew, stir-fry it with Asian sauce and just cut it as a veggie stick… For me, it is a kind of vegetable which is always there, therefore I do not pay much attention to.

However, today, I would like to introduce a salad featuring carrot, my French Grated Carrot Salad – Carrot Rapee.

In this salad, carrot beautifully plays a leading role. The orange colour look really vibrant on a table. The well balanced dressing is so right with the carrot’s earthy flavour. A secret is definitely cumin powder, which gives a bit of excitement to the salad.

If you would like to make it a little bit fancier, add some walnuts, cranberries or Italian parsley (all of them or some of them – as you like!).

This grated carrot salad is really easy to make, looks great and is tasty to eat. Hope this colourful salad makes your table brighter…

 Ingredients: 
2-3 Carrots

<Dressing>
1 Teaspoon of Honey
1 Teaspoon of Dijon Mustard
50ml of Lemon Juice
100ml of Extra Virgin Olive Oil
1/3 Teaspoon of Cumin Powder

<Optional>
2 handfuls of Walnuts
A handful of Dried Cranberries
A handful of fresh Italian Parsley - chopped 
Method:

1. Grate carrots. 

2. Make dressing. Combine all of the ingredients until it is homogenised. 

3. Pour the dressing over the carrots and combine. If you would like to make the salad fancier, add your choice of the optional. 
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Bocconcini Salad with Strawberry Dressing

At this moment, I do not have access to my pots, pans or to my pantry as we are currently in temporary accommodation. What I have is only some essential things such as soy sauce (of course!!), dashi powder, cooking sake and sugar, which I think allows me to cook decent things.

And…, my boss (the kind one) gave me a packet of Shio Koji.

As I have written about it in my blog previously, Shio Koji is one of my “super foods” – which is not only for its nutrition but also for its versatility (please see here for more detail).

That made me cook something different from the usual suspects, and even allowed me to come up with this new salad idea!

This strawberry dressing is a little bit sweet as well as a little bit savoury – as the result of a touch of Shio Koji. It is a perfect salad for hot summer days!

Since Shio Koji can be purchased in the Japanese shops in Perth, I assume that it can be found in other cities. If you have a chance to find it, I recommend you to get and try it 🙂

Ingredient: 
For Salad
200g Salad Leaves
210g Traditional Bocconcini- cut into 4
1 Lebanese Cucumber -diced
1/2 Onion - finely chopped

For Strawberry Dressing
250g Strawberries - washed and hulled
1/2 tablespoon of Shio Koji
1/2 tablespoon of Sugar
1/2 tablespoon of Lemon

Method :
For Strawberry Dressing
1. Place all of the ingredients for dressing in a small pot. Heat the pot over medium heat with the lid on. Once it is boiled, reduce the heat to low.

2. Keep cooking for about 15 minutes or until the strawberries become very soft, while stirring and mashing the strawberries occasionally.

3. Remove it from the heat. Place the dressing in a clean container and cool it down in the fridge.

For Salad
In a salad bowl or plate, place salad leaves, bocconcini, cucumber and onions nicely. Just before serving, pour the strawberry dressing over the salad.

Marinaded Vegetable and Bean Salad

This is a super easy and super humble recipe!

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In this season, we often get a lot of lemons from our friends who have lemon trees in their garden. In addition to my usual Honey Lemon Ginger, this is another good way of using up lemons.

I made this marinade liquid tangier than normal salad dressing so that the salad keeps a bit of kick after leaving over night.

If you make a big batch, it can be stored in the fridge for about 3-4 days.

If you have a lot of lemons in your kitchen or your garden, try this recipe. Hope you like it 🙂

Ingredients

1 Carrot – diced

3 stalks of Celery – diced

1 Onion – diced

1 tin (400g including liquid) of Borlotti Beans (or your favorite beans)

For Marinade Liquid

100ml of Lemon Juice (about 1.5 lemons)

100ml of Extra Virgin Olive Oil

1 Teaspoon of Soy Sauce

Good quality Sea Salt and Black Pepper for seasoning

Method

  1. Combine all of the ingredients for dressing.
  2. Marinade all chopped vegetables and beans in the dressing over night.

Lupin Tabbouleh – Gluten Free

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This is another “replace” recipe of Lupin. Bulgur Wheat, which is normally used in Tabbouleh, is not really common in Australia. So I just thought why can’t we use our Western Australian produce – Lupin instead.

If you are already familiar with Lupin and have made my Lupin Banana Bread   or Lupin Bechamel Sauce, there should be some Lupin flakes left in the kitchen cabinet that you would like to finish off??

Or, if you are new to Lupin, maybe you can make this tabbouleh along with my Lupin Hummus, and then you can have a Middle Eastern style dinner! Lupin is so versatile so I like it. Gluten free is certainly a bonus as well.

Hope you like it.

Ingredients: 

80ml Lupin Flakes

300ml finely chopped Flat-leaf Parsley Leaves

50ml finely chopped Mint Leaves

2 Tomatoes – chopped

1 Lebanese Cucumber – chopped

1 Onion – chopped

150ml Lemon Juice (about 2 lemons)

3 Tablespoons of Extra Virgin Olive Oil

1 Teaspoon of Soy Sauce (for gluten free option, please use gluten free soy sauce)

Sea Salt and Black Pepper to season

 

Method: 

  1. Prepare Lupin. Place lupin flakes in cold water and bring to boil. Boil it for 3 minutes. Drain and rinse the lupin a few times, and then drain off the water from the lupin very well. Put it aside.
  2. Put all of herbs and vegetables into a large bowl. Add the lupin, lemon juice, olive oil and soy sauce to the bowl as well. Mix thoroughly and season it with sea salt and black pepper. Serve it cold. It will be better the next day when the flavour has settled.