A simple and delicious dish perfect for entertaining! Enjoy at a spring picnic, backyard BBQ, fabulous brunch, or party!
Ingredients:
Make Vinaigrette:
Instructions:
Drain Ginger Carrots in a colander or sieve and set aside. Combine all vinaigrette ingredients in a large bowl and whisk. Add drained Ginger Carrots with vinaigrette and toss with scallions, cilantro and sesame seeds. Delicious either cold or at room temperature. Serves 4 to 6.
- One 15 oz jar of Hawthorne Valley Farm Ginger Carrots
Make Vinaigrette:
- 3 T. Olive Oil
- 2 T. Sesame Oil
- 3 T. Agave
- 2 Tbs Tamari
- 2 Tbs Rice Vinegar (not seasoned)
- Salt and Pepper to taste
- 3 Tbs Toasted Sesame Seeds (Toast seeds in a small dry skillet over low heat until slightly brown color)
- ¼ cup of sliced scallions
- ¼ cup chopped cilantro
Instructions:
Drain Ginger Carrots in a colander or sieve and set aside. Combine all vinaigrette ingredients in a large bowl and whisk. Add drained Ginger Carrots with vinaigrette and toss with scallions, cilantro and sesame seeds. Delicious either cold or at room temperature. Serves 4 to 6.
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