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.