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Macrobiotic Tangy Gingered Carrots Recipe


Macrobiotic Tangy Gingered Carrots Recipe
Jody Hoy
This macrobiotic carrot dish is a sweet-sour side that is more of a relish than a vegetable. It pairs well with pungent greens as well as mild fish or tofu dishes.


  • 2 teaspoons sesame oil
  • 1 shallot, sliced
  • 1 tablespoon grated ginger root
  • 4 medium carrots, scrubbed and grated (about 4 cups)
  • 1 tablespoon umeboshi plum vinegar or brown rice vinegar
  • Black sesame seeds and chopped scallion for garnish (optional)


Warm sesame oil in a sauté pan over medium heat. Sauté shallot and ginger for 2-3 minutes, until soft.

Add carrots; increase heat, and sauté quickly, stirring often, for 2-3 minutes, until carrots are crisp-tender.

Add vinegar, cook one more minute, and serve, garnished with black sesame seeds and chopped scallion.

Serves 4

Copyright 2009 by Jen Hoy

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