Momo’s Carrot Salad
My Asian sistah, Monique, always devises these fabulous dishes that are so creative and delicious. This week she came up with a fabulous carrot salad. This salad is really versatile and it is SO good! Thanks to Momo for being my partner in crime and for inspiring me to make food that kicks ass!
Momo’s Carrot Salad
Ingredients:
4 cups of shredded carrot (about 8-10 large carrots)
1/2 cup of raisins
2 cups of fresh or frozen corn (see instructions below for the difference in prep)
4 tablespoons of honey mustard salad dressing
2 tablespoons of garlic ranch salad dressing
salt and pepper to taste
1 to 1 1/2 tablespoons of yellow mustard
Optional:
Add one or more of the following to this recipe:
4 tablespoons of toasted pine nuts
4 tablespoons of toasted, slivered almonds
2-3 green onions, white parts and some of the green tops sliced
Directions:
If you’re using fresh corn, remove all the corn silk and cut all the corn kernels off the cob.
If you’re using frozen corn, blanch the corn in a medium sauce pan of boiling water with some salt for 2 minutes. Drain and set aside.
Shred the carrots using a hand grater or the grater attachment to your Cuisinart. Place the shredded carrots in a large bowl and stir in the rest of the ingredients. This salad can be chilled before serving for at least an hour or it can be made the day before.
Momo’s carrot salad is great with barbecued meats and great as a vegetarian side for a picnic or as part of a light supper.
We ate that salad with a gorgeous 2004 Nuits Saint George, but I also recommend a white wine such as a Sauvignon Blanc or even a red wine such as a Syrah. My sense of wine pairing is that you can pretty much drink what you like with food that you enjoy and it all works out in the end.
Bonne Sante!
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