Pickled Carrot Salad With Shichimi Togarashi Recipe - Miele NZ

Ingredients

• Shichimi togarashi
• 4 strips orange rind (approximately ½ orange)
• ½ cm (3 g) ginger, thinly sliced
• 3 tsp chilli flakes, preferably Korean red chilli flakes
• ½ tsp pepper
• 3 tsp black sesame seeds
• 2 tsp poppy seeds
• 1 tsp nori flakes
• Pickled carrots
• 2 bunches baby carrots with leaves attached
• 3 carrots
• 250 ml (1 cup) rice wine vinegar
• 250 ml (1 cup) water
• 150 g (⅔ cup) white sugar
• Carrot leaf dressing
• 80 ml (⅓ cup) orange juice
• 2 tsp tamari
• 1 tsp rice wine vinegar
• 2 tsp honey
• 80 ml (⅓ cup) vegetable oil