Tish, this was a great salad. Actually, I served it as a side dish, but everyone loved it, including me, and I dont like cooked carrots. It was easy to put together and store in the refrigerator until dinner. I let it set at room temperature for about an hour before serving. They colors were vivid, and just beautiful. Thanks for posting. I will make this again....... going into my T&T book.
Tish, this salad is outstanding!! Only thing I changed was to cut back on the ginger a wee-bit (personal taste), and added some ground black pepper to the dressing. Next time, I will be sure to double this!! Thank you! ~Manda UPDATE: Since I have found this recipe, I have made it a zillion times, trying new combos of veggies and they were all wonderful (cauliflower, onion, green/red pepper, etc.) I just made this yesterday, and mixed in some cooked and cooled brown rice, and it was awesome!! Also, if there is leftover marinade in the bottom of the bowl, don't toss it!! It makes a wonderful salad dressing for drizzling over fresh greens. Oh, I just LOOVE this stuff!! Thank you again, Tish:) ~Manda
Served with special sunday dinner with pork tenderloin, it was a big hit!! wonderful way to serve carrots especially! Great to make ahead and refrigerate, less to do at dinner time. The blend of flavours was outstanding!I did let it come to room temperature before serving and we will certainly make these again, thanks for sharing.
Tish, this is a wonderful side dish/ salad. The flavors were not over powering, yet tantalizingly addictive. To appease my Hubby, who prefers most of his veges more raw than cooked, I undercooked them a bit. They were still perfect. I think I will do as suggested and play with some other veges as well. I can see me having this on hand at all times. It's great cold, right out of the fridge for those "I need something NOW" moments. Anyway, thanks a bunch!
A nice vegetable duo that was nicely seasoned with this particular marinade, especially when using fresh garlic & ginger! Will definitely be happy to make this again! [Made & reviewed in Healthy Choices ABC tag]
This was delicious. I think this would also be good with extra marinade to cook with some rice and make a stir-fry.
Oh yum. Rice vinegar has become my new friend. I'm finding lots of things I love it in, and this is no exception. The only thing I did differently was to reduce the oil to 1 teaspoon. It was still really good. I think this would be a great use of the leftover veggies on a raw vegetable tray. Thanks Tish.
Oh, yum! This is soooo yummy. I steamed the broccoli and carrots until still a bit crisp. Like Miss Annie I don't usually like cooked carrots and like Normaone's husband, I prefer my veggies a tad undercooked, so I figured that not making the veggies completely soft was the best idea. So terrific. I followed the marinade exaclty, with 1 exception- I only used 1 Tbs canola, which I felt was just fine. I think I may have used slightly more ginger (we love it), but I didn't really measure. And I did use seasoned rice vinegar. The flavor was lovely- sweet, tangy and as Normaone said, "tantalizingly addictive"! I plan on making up a nice big jar of this and store in the fridge for a healthy and delicious snack. I think a Tbs of toasted sesame seeds might be a nice addition. Thank you for a delicious recipe! I will make this often.