- 8 cups coarsely grated* carrots (about 2 lb)
- 6 tsp sea salt
- 2 to 4 tsp grated fresh ginger (leave peel on if you’d like)
Crisp, piquant, and gingery, Yin Yang Carrots are versatile, adapting well to the cuisines of many cultures. Tuck them into fresh spring or sushi rolls, blend them into hummus, toss them with salads and slaws, or scatter them on nachos. Try whirling them with olive oil and a dash of sesame oil, hot sauce, and tamari for a flavorful salad dressing. Of course, you can always eat them plain—they make a spirited side salad or snack. Any color of carrot will work, including yellow, purple, and white. Note that mixing carrots of different colors may not result in the vivid colors of a single-color batch.
*Before grating, scrub the carrots of any visible dirt. Grate them on the large holes of a handheld grater. Using the grating blade of a food processor will yield pieces that are too small, and they will only get smaller when you massage and pound the salted carrots.
These delightful Buddha bowls are the perfect home for them.