It took me quite a while to figure out this recipe since the combination of ingredients was unusual to me. And, some preparatory steps are involved to make this salad great; this recipe is not only about tastes but also about looks and texture. Once prepared the salad lasts for up to a week in the fridge and the flavors are more intensive after one day storage.
This is what you need for 4 people:
10 thin spring onions (scallions)
10 soup spoons sesame seeds
1 long thin chili
olive or sun flower oil
Start by peeling the carrots and grating them. Add the sesame seeds to the carrot salad and mix. Cut the chili into very small pieces and add it to the carrots and mix:
Cut the spring onions into thin discs and add to the mixture as well.
Now there are two different ways how to add oil to the salad; the main oil ingredient of this salad is sesame oil. as an additional oil you can either use olive oil or sunflower oil. The intensity of the taste of sesame oil is very strong, while most olive oils have a medium intensive taste and sunflower oils are usually not very tasty. Thus, when you use sunflower oil, you have to add more sunflower oil and less sesame oil. However, if you use oilive oil – you can use a bit more sesame oil. Taste which mixture you prefer.
I added 2 soup spoons sesame oil and 3 soup spoons olive oil. After adding the oil, mix the salad. Next, add around 4 soup spoons apple vinegar and 5 soup spoons freshly squeezed lemon juice. Mix the salad again. Finally, add half a tea spoon salt and half a tea spoon pepper. Mix the salad and enjoy!