Warm afternoons beg for a simple, cool snack. And versatility is the flavor of the week! I like foods that can be "mixed and matched", so I can make one thing and not get bored seeing it in my lunchbox five days a week. This post is vaguely reminiscent of one of those 'New Uses for Old Things' articles in Real Simple. Usually along the lines of... Do the dishes honey 'coz I want to "store art supplies in a dish rack"!! Lets drink that wine up so we can organize our magazines!
Heres what I did:
1. Followed Raspberry Eggplant's recipe. Simmered a third cup of rice vinegar, a teaspoon of sugar and a pinch of salt.
2. Allow the mixture to cool.
3. In the meantime, chop 3-4 carrots into ribbons.
4. Mix the vinegar mixture with the carrots and chill for a couple hours.
Works nicely as a cool snack. Is also good with cottage cheese or orange sections. Has also been used to jazz up a spinach salad. Is a very good side with a spicy burger. Of course, you can always go the whole hog and make the banh-mi!
This one goes to Michelle for Snackshots - Salad. Amazingly enough, carrots also lend themselves to face masks! Who knew! DIY, no less! I couldn't help thinking of Diva who is organizing Beauty and the Feast! This round-up promises to be super-fun!