I call this Chinese Carrot Salad, because it is something I came up with to serve alongside stir-fry and fried rice. Nothing ever really seems to go. Especially with stir-fry, because well you put most everything in it. This salad is super crunchy, sweet, savory and very refreshing. It would go well with fish or any number of dishes… but I always serve it with Chinese – hence the name.
Chinese Carrot Salad
12 oz carrots, cleaned and cut into fine matchsticks 1 Tbsp poppy seeds 1 Tbsp rice vinegar 1 tsp fresh grated ginger 2 Tbsp garlic and ginger infused olive oil (recipe below)Directions: Prep carrots and place in a bowl with oil, vinegar, salt, pepper and fresh ginger. Cover and refrigerate for at least 1 hour so flavors can meld. Stir in the poppy seeds just before serving. Enjoy.
Garlic & Ginger Infused Oil: Method 1: Add several smashed garlic cloves and about 1 inch of chopped fresh ginger to a bottle of olive oil and leave to infuse about 2-3 weeks before using. Strain the oil after allotted time and store in a cool-dark place. Method 2: Bring oil, smashed garlic and fresh ginger to a simmer in a pan. Stir so the garlic and ginger do not stick or burn and turn to a very low heat for about 20 minutes. Let cool, strain and use. If you make more than needed store in the fridge covered for up to 1 week.
I could eat the whole batch – it is that tasty. I hope you will make it, even if it is not with Chinese! 
P.S. I love poppy seeds.
