This week, I’ve ended up with a bunch of carrots in my fridge. I keep buying them, forgetting that I already have some. This salad helped me reduce the inventory a bit and added a nice green side to a simple ham sandwich lunch.

Broccoli and Carrot Salad
serves 2

1 small head of broccoli
1 carrot
1/4 cup walnut pieces
glug olive oil
glug soy sauce
glug rice vinegar
dash yuzu-su (citrus vinegar)
pinch sea salt

Cut the florets off the broccoli. Blanch in boiling water, then shock in ice water to cool. In a large bowl, grate the carrot, add the walnuts and dressing ingredients. Toss with the broccoli. Serve.