Description
A vibrant, refreshing salad featuring thinly shaved rainbow carrots tossed in a nutty, tangy sesame dressing, perfect as a healthy side dish.
Ingredients
1 lb rainbow carrots (or regular orange carrots), peeled
1/4 cup toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon maple syrup or honey
1 teaspoon fresh ginger, grated
1 clove garlic, minced
1/2 teaspoon Sriracha or red pepper flakes (optional)
2 tablespoons sesame seeds, toasted, plus more for garnish
2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Step 1: Prepare the carrots. Wash and peel the carrots. Using a mandoline slicer or a vegetable peeler, carefully shave the carrots lengthwise into thin, wide ribbons. Place the shaved carrots in a large bowl.
Step 2: Make the dressing. In a small bowl, whisk together the toasted sesame oil, rice vinegar, soy sauce, maple syrup (or honey), grated ginger, minced garlic, and Sriracha (if using). Stir in 2 tablespoons of toasted sesame seeds.
Step 3: Combine salad. Pour the dressing over the shaved carrots. Toss gently to ensure all the carrot ribbons are evenly coated.
Step 4: Serve. Garnish with additional toasted sesame seeds and fresh chopped cilantro, if desired. Serve immediately, or chill for 15-20 minutes for flavors to meld.
Notes
For extra crunch, add some finely diced cucumber or bell peppers. If you don't have rainbow carrots, regular orange carrots work perfectly. You can make the dressing and shave the carrots up to a day ahead, storing them separately and combining just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Tossing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 8g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
