satay carrot slaw

ok, still chasing my own tail – last week friday night, couldn’t be bothered to cook and I had that found iceburg and too many carrots all staring at me accusingly – the following almost doesn’t count as a recipe, it is that simple. It’s a great way to get kids to chomp through copious amounts of veg – or indeed any of your dearly beloved who think that veg is spelt ‘forgetables’…and, if you squeeze the carrots of excess juice, it also makes a good sandwich filling for brown bread.

Ingredients per person
3-4 medium carrots, grated
1 tablespoon crunchy peanut butter
1 tablespoon Thai style sweet chilli sauce
adjust amount of both of these to your personal taste

In a bowl, combine by hand 😉 yes, that’s it.

Serve with lettuce leaves – place a spoonful in the middle of a leaf and roll up like a cigar.

To squeeze the carrots before you combine everything together, sprinkle over a mean (1 finger and 1 thumb) pinch of salt and place in the middle of a clean cloth – I have an old T shirt I cut up for veg squeezing, as carrot and spinach can stain your best tea towel 😦 – pull all the corners up together and twist over a bowl, so you get a small glass of fresh carrot juice into the bargain. Do make sure whatever cloth you use hasn’t been washed in over perfumed laundry product, as it might taint the carrots and will certainly ruin the juice. It is worth doing this if you’re using it for sandwiches as the salt in the chilli sauce will otherwise draw out excess juice and make your bread pappy.

I use the budget bargain basement kind of peanut butter from the supermarket – it’s about half the price, 65p a jar – and while it does contain a little sugar and vegetable oil, this means you can spread it more easily and consequently use less. It is also much easier to mix with other ingredients as in this recipe.

When I ate this I actually added some grated Asian pears into the mix, which were super juicy, but this was more because they weren’t really nice enough to eat straight – no flavour – than any other reason. In the past, however, I have added grated sour (unripe) mango, and that worked really well.


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