Ginger- and Sesame-Infused Carrot and Cucumber Salad
INGREDIENTS
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2 teaspoons toasted sesame oil
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2 teaspoons grated gingerroot
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2 cloves garlic, grated
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2 teaspoons tamarind paste
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2 tablespoons (30 ml) rice vinegar
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2 tablespoons (30 ml) water
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2 large-size carrots, peeled and shredded
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1 English cucumber, cut in half lengthwise and finely sliced into half-moons
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1 and a half teaspoons poppy seeds
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1 and a half teaspoons sesame seeds
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2 tablespoons (12 g) finely chopped scallion (optional)
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half teaspoon fine sea salt, to taste
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