Carrot Ribbon Salad with Wild Hibiscus Flavour Pearls

 This Carrot Ribbon Salad with Wild Hibiscus Flavour Pearls has a vibrant zingy flavour. A wonderful side dish to serve with your next meal. Quick and easy to prepare too.

It also keeps really well. I was still enjoying this 4 days later and I think it may have become even tastier! 

What you’ll need 

• Aprox 500g medium to large Carrots – peel and slice with a mandolin or vegetable peeler
• Coriander leaves – wash and roughly chopped (a couple of tbs chopped)
• Mint leaves – wash and roughly chopped (a couple of tbs chopped)
• 1 tsp Sesame Seeds – toasted 
• Wild Hibiscus Flavour Pearls
•  
• 2 tbs Olive Oil – extra virgin
• 125ml Orange Juice
• 1tbs Miso Paste – white
• 1tbs Rice Vinegar
• 1tsp Honey or Sugar
• 2 tsp Ginger – grated 
• 1 clove Garlic – mince

To do

Lets make the dressing first. Simply combine the Ginger, Garlic and Miso paste with the liquids – Olive Oil, OJ, Rice Vinegar and Honey. Give it a good mix to combine and set aside until required.

Next

Peel the Carrots then slice thinly lengthways using a mandolin or vegetable peeler. Yes there will be bits that you won’t be able to slice, just pop them aside for something else. I used a mandolin as my peeler made them a little too thin. 

To serve

Simply put the Carrot ribbons into a bowl with some Salt and Pepper (to taste) and enough dressing to just coat. Give it a good toss and then add in the fresh herbs. Put the Salad into your serving dish. Sprinkle the Sesame Seeds on and lastly add a generous spoonful of our  Wild Hibiscus Flavour Pearls.

Until next time

From the Peninsula Larder Team

“I never worry about diets. The only carrots that interest me are the number you get in a diamond.”

– Mae West