QUICK DISH / VEGAN / VEGETARIAN / DAIRY-FREE/ GLUTEN-FREE
March 21, 2021
This red onion and carrot salad is fresh, crunchy and appetizing, a delicious way to add a meaningful amount of raw red onions to your diet. It can be be prepared within minutes, perfect for any time of the day.
This salad uses a simple and ubiquitous Chinese salad dressing consisting of oil (traditionally a cold-pressed oil with full natural flavor * see Recipe Notes), soy sauce, vinegar, and a little sesame oil. Add red chili oil or paste if you like it really spicy. I usually mix everything in roughly equal amount, but experiment to find your own preferred mix.
With the red onions, carrots and the salad dressing setting the basic flavor of this dish, you can get creative and add more vegetables. I like to add sliced cucumber or quickly blanched bean sprouts. They add very pleasant textures to the salad, and there is simply more vegetables to munch on!
RED ONION AND CARROT SALAD
VENGAN/ VEGETARIAN / DAIRY-FREE / GLUTEN-FREE
MAKE 2- 3 servings PREP 10 min COOKING: none
- 1/2 medium red onion, thinly sliced
- 2 carrots, thinly sliced
- 1 cucumber, thinly sliced (optional)
- Dressing: 1 tbsp each of virgin olive oil, soy sauce and balsamic vinegar, and 1 tsp of sesame oil, plus chili paste (such as Laoganma Chilli Oil Paste), and pinch of salt if needed.
- Mix all the ingredients for the dressing in a small bowl, then mix with all the vegetables in a large salad bowl. Serve.