Carrot ginger (dressing) potato salad
This sort-of theme of "it's all about the dressing" is getting a little tired. Maybe that's why I've been so reluctant to put up this short post. Or maybe I've just been waiting for a lightning bolt of whimsy to supply me with something inspired to say.
The truth is, I just wanted to share this "dressing" that's not really dressing exactly and which was in itself rather inspiring. I discovered it recently when I had the happy chance to test some recipes for a local magazine, including a heaping bowl of fresh, crunchy deliciousness. Just 3 ingredients (carrot, not too much sesame oil and pickled ginger) plus water. I was awed by the power of its simplicity, delivering a punch of flavor that is at once sharp and cleansing. One bite and the taste bud nerve connection impishly sent my mind into overdrive trying to come up with a variety of ways to incorporate this exciting new "dressing" into meals just so I could post it on this blog to come back to in case I ever suffer mild amnesia and forget how easy it is.
OK, so "overdrive" was a little exaggerated. The brainstorming lasted about 5 minutes. But, five minutes fairly well spent, because Easy Carrot Ginger "Dressing" works very well with a light, fresh variation on traditional potato salad; it also fares well in veggie wraps, and is a nice tangy palate cleanser scraped from the bottom of the food processor, too. As long as you like pickled ginger--I do, so added more.
For no particular reason I'm hopeful that this dressing motif will be phasing itself out soon, though probably not for at least another week. There's a saucy experiment I have in mind that I'm hoping will work out delectably this week. If you don't see it within another two weeks, you'll know it crashed in our kitchen (pssst...it's sweet and sour). More soon. :)
Vegan potato salad with carrot ginger dressing
- 1 ½ pounds small new potatoes
- 1 large carrot cut into chunks
- 1/4 cup pickled ginger
- 2 tablespoons sesame oil
- 1 cucumber, seeded and cut into chunks
- 1 cup snap peas, sliced thinly on the diagonal
- 3 spring onions, white and green parts, thinly sliced
- In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature, then halve lengthwise (or quarter depending on size).
- In a food processor, pulse carrot, pickled ginger, oil, and ¼ cup water to create a chunky dressing.
- Combine potatoes, dressing, and vegetables in a large salad bowl. Serve room temperature or cold.