carrot & scallion salad

carrot & scallion salad
1 tsp salt
1 tsp black pepper
freshly ground
1/2 tsp Tabasco
or more to taste
2 tbsp rice vinegar
1/2 tsp curry powder
1/3 cup avocado oil
or any other other neutral tasting oil
1 lb carrots
peeled and shredded, should yield about 4 cups
2 bunches scallions
trimmed, with a little green, cut into 1/4-inch pieces
2 cloves garlic
crushed and finely chopped (about 1 teaspoon)
1/2 cup cilantro
coarsely chopped
10 leaves lettuce
for garnish, optional
crusty french bread
optional (exclude for paleo)
This salad is a tasty, crunchy side that goes well with grilled meats. It can also be added to sandwiches. It also works well for parties because it can be prepared ahead of time and stored in the fridge until serving time. We like to serve this with Chinese BBQ pork (char siu) or other rich foods to balance them out. It is also excellent as a standalone dish when served with the optional lettuce and bread listed in the ingredients. Adapted from Jacques Pepin's Essential Pepin.
To make the dressing, combine the salt, pepper, Tabasco, rice vinegar, curry powder, and canola oil in a large bowl.
Add the carrots, scallions, and garlic to the dressing and mix well. Stir in the cilantro. At this point, it can be served and enjoyed as a side.
If serving as a standalone salad, wash the lettuce and arrange on individual serving plates. Arrange carrot salad on top of the lettuce. Serve with bread.
source: Jacques Pepin's Essential Pepin