Carrot and Sesame Salad
5 large carrots, grated/shredded
3 Tbsp sesame seeds
3 tbsp fresh parsley, finely chopped
1 tsp sesame oil
1 tsp young ginger, very very finely chopped
1 tbsp white vinegar mixed with 1 tsp sugar (optional)*
Toast your sesame seeds in a dry frying pan until they're brown and fragrant.
Mix all ingredients together thoroughly. You don't want a mouthful of raw ginger if you can help it.
Eat whilst secretly enjoying the strange blue-grey colour that stains your fingertips from using purple carrots.
*The vinegar/sugar thing is a variation I make when the carrots aren't as juicy, and need a little bit of dressing. It makes them a little more pickle-ish, which makes this an awesome option for your next Banh Mi.