Wife Jan is very fond of carrot salad. I am making barbecued chicken and Jan has requested a carrot salad to go with it. While the seasoning of the bird is “mostly” French cuisine, I decided to use a more Japanese dressing on the carrot salad. That’s called California Fusion.
Karl’s Pecan Carrot Salad
1 lb. carrots
¼ cup Zante currents
¼ cup pecan bits
¼ cup Japanese Mayonnaise
2 tsp. apple cider vinegar
1 tsp. fresh ginger, grated
¼ tsp. black pepper, cracked
Pinch Kosher salt
1. Grate the carrots and put them in a bowl with the currents and pecans.
Tip: I use my trusty box grater.
2. Add the dressing ingredients and mix everything together well.
Tip: You may mix the dressing first in a small bowl, but why dirty another dish, if you do not have to.
3. Let the salad meld for at least 30 minutes.
Tip: Toss the contents of the bowl occasionally to redistribute the dressing.
4. Serve slightly chilled.