Sunday, November 15, 2009
Bento with Carrot-Tangerine Salad
This bento for my husband was a little high in carbs on the right-hand side: sticky rice, curried black beans and lentils, octo-dogs, pickled sweet peppers, jello-jigler in cup and gummy octopus...so I wanted something for the left side that would be light and veggie-nourishing.
I invented this super good salad:
Carrot-Tangerine-Coconut Coleslaw with Blood-Orange Infused Olive Oil Dressing
The name is almost longer than the recipe!!
Grate two raw carrots. Peel, seed, and chop one medium tangerine. Toss together with a generous sprinkling of grated coconut. Drizzle with the olive oil and if you don't have the blood-orange infused kind, which I stumbled upon in Madison, just use plain olive oil and a squeeze of orange or lime juice. Toss together and refrigerate for a bit. Pack into bento and go!
This was so good; the coconut balanced the sharpness of the blood orange flavor and the tangerine, and altogether it was a very awakening lunch side dish.