Kickin’ Oriental Carrot Salad

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Scrub the carrots well, no need to peel. Grate into a bowl. Toss in the soy, oils, and spices. Plonk in the fridge for an hour (if you have it, no worries if you haven’t). Don’t add the nuts until just before serving.

I love this salad with sushi. It’s also very tasty with slivers of cold roasted pork, duck, or chicken.

When I lived in Vancouver, B.C., I often ventured into China Town for barbaqued duck. The glorious birds would hang from hooks, and steam, glistening a saucy red. Point to the victim who would quickly fall under the precise swings of a butchers knife on a wooden block with a shallow rut. Wrapped in white paper like a Christmas parcel…this duck ah…so simple and yet so grand would be the perfect crown on my humble grated carrot salad.