Wednesday, March 23, 2011

Carrot & Ginger Bean Salad

Easy peasy stuff, this dish is full of protien, flavour and colour! Also impresses easily making a great item to serve at a potluck, though is delicious as a side dish to your main course as well. Upon experiencing the shredded carrot and caper salad with the Vegan Coconut BLT wrap (WOW) at Au Vivres in Montreal, friend and I returned to Ontario only too excited to embark on a veg cooking adventure. This particular recipe is usually how we prepare the dish - enjoy and frankly, get your tastebuds ready! WARNING: cautionary note - if fed to non-vegans, may induce conversion! Mmmmmm and would go awesome with ginger beer...................................

Carrot & Ginger Bean Salada

three med/large carrots, shredded
1/2 can (or 1 cup of cooked) assorted beans
1 clove garlic, chopped
1/4 spanish onion, chopped
1 tsp ginger paste
1/4 tsp ginger powder
1 tsp poppyseeds
juice of 1/4 lemon
To taste: salt & pepper, white vinegar, apple cider vinegar, sesame or olive oil
garnish with chives, chopped
Bon Appetit! Buen Provecho! Enjoy Your Meal Veggies!


  1. Oh ... my mouth is watering! This looks fabulous ... and seems easy to put together. Mmm! Thanks, so much, for sharing the recipe with us. I'm having fun browsing your blog and drooling over the recipes. I'm going to add you to my blog roll so that I don't miss a thing! Nice to "meet" you! :-)

  2. thank thank thank you! it is such a delight to receive positive feedback. hope you get to try some of them! your blog is extraordinary, ive linked yours as well! good to meet you indeed, hope you take a liking to the alteration of ingredients i tried out :)