karottensalat!

In classic--nay, clichéd--culinary fashion, I invented this recipe with no time, no money, and very little in my pantry to inspire me, but I liked it so much after that first time that I have kept making it since. Here 'tis.

1. Slice up a big mess of carrots into rounds.

2. Make a vinaigrette:

• Microwave equal-ish amounts (1/2 c? 3/4 c?) of honey and soy sauce, so that the honey can be combined with the soy using a little whisk.
• Add vinegar--this time I sloshed in a little rice wine vinegar, Riesling vinegar, and cider vinegar.
• Grate in garlic (I used maybe 3-4 cloves) and a couple inches of ginger with a fine grater.
• I added the juice of a tangerine. I've also added lemon, lime, grapefruit.
• Add a little salt, and more pepper.

The vinaigrette is rather too sweet for straight consumption, but it will work well in this salad.

3. Throw a big pile of sunflower seeds in the oven on a baking sheet (or toaster oven, as I did here). Toast them until they are brown, with lots of kosher salt. Don't overcook! Easy to do that.

4. MIX EVERYTHING TOGETHER: the seeds, the vinaigrette, the carrots. This salad has a great lifespan in the fridge, due to the sturdiness of the carrots. It has a nice sweet, tangy, salty satisfaction to it and great CHEW. Yay!