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!
