Add a satisfying and healthy crunch to a weeknight supper with this Japanese-inspired recipe for carrot ginger slaw made with green onions – the perfect topping for fish tacos or as a side salad.
This carrot ginger slaw recipe is the perfect winter side for busy nights. In other news, speaking of “busy” I’ve decided to cut out that out of my vocabulary. This has been a long time coming, do you remember that article The Busy Trap from the New York Times back in 2012? That was the first time I actually thought about it, but this, “busy trap” idea has stuck with me ever since, in the background but every time I would tell someone “I’ve been busy”, or turning down an opportunity or a night out by saying, “Ah, I’m so busy” I felt myself cringing. So clrealy, in the past couple of months, I’ve become much more aware of the idea of “busy” and just how silly it really is. Whenever someone asks me how I’m doing or how things are going, my answer is usually some form of “Good. Really busy, but good.” and their response is usually the same. Don’t get me wrong, there’s nothing wrong with being busy, but please, let’s stop talking about how busy we are. It’s so…boring. It’s kind of a deflective response, is it not?
I’ve realized that telling someone that I’m busy isn’t really telling them anything about how or what I’m doing, it’s kind of like avoiding the conversation all together. I want to know what projects you’re working on, what you had for dinner last night, that song you’re obsessed with, or that really good book you’re reading. I don’t want to know that you’re tired, or swamped with work, everyone is these days, it’s not something we need to talk about 24/7 also. At least, I think there are many more important things out there than comparing how busy we are with someone else. So there we go, I’ve decided (and we know how much I hate making decisions) that the word busy has no place in my vocabulary anymore. It takes a conscious effort; I’ve already had to stop myself responding with “busy” a few times.
Back to the recipe, carrot and ginger is a flavour combination that I love, it’s Asian-inspired and I love playing around with different flavour profiles in different dishes. I wanted to try this combination in a fast, fresh and healthy way, so I adapted a recipe that my mom used to make all the time when I was little into this Asian-inspired carrot ginger slaw. What I love about this dish is that the carrots add a satisfying crunch, and the Asian flavours (ginger, soy sauce, sesame oil and green onions) add a unique touch that would go really well with any kind of Asian dish (Asian Style BBQ Roasted Salmon, Chicken Satays or Japanese Spiced Salmon.)
Watch my video below for a quick 45-second tip for the easiest way to peel ginger.
Carrot Ginger Slaw
- 2 tbsp finely grated ginger
- 1 small clove garlic, grated
- 1 tsp lemon juice
- 1 tsp white wine vinegar
- ½ tsp sesame oil
- ½ tsp soy sauce
- ½ tsp honey
- ¼ tsp dijon mustard
- 2 tbsp Olive oil
- 5 carrots, grated (I do mine in the food processor)
- 2 green onions, sliced
- In a large bowl, whisk grated ginger, garlic, lemon juice, vinegar, sesame oil, soy sauce, honey and Dijon mustard. Slowly whisk in olive oil until dressing has thickened.
- Add grated carrot and sliced green onions, toss and serve.
Add a satisfying and healthy crunch to a simple weeknight supper with this carrot ginger slaw – leftovers are even better kept in the fridge for a couple of days.
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