Description
A vibrant and refreshing salad featuring sweet carrots and a zesty sesame ginger dressing.
Ingredients
Scale
- 4 large carrots, peeled
- 2 tablespoons toasted sesame oil
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon honey (or maple syrup/agave for vegan)
- 1 clove garlic, minced
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions, thinly sliced
- A pinch of red chili flakes (optional)
- Salt and pepper to taste
Instructions
- Peel the carrots lengthwise with a vegetable peeler to create long, thin ribbons about 1/8 inch (3 mm) thick. Rotate the carrot as you peel to get even ribbons all around. Place ribbons in a large mixing bowl.
- Toast the sesame seeds in a dry skillet over medium heat, stirring constantly until golden and fragrant, about 2-3 minutes. Remove from heat and let cool.
- Whisk together toasted sesame oil, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and red chili flakes if using in a small bowl. Taste and adjust seasoning with salt or more soy sauce as needed.
- Pour the dressing over the carrot ribbons and toss gently but thoroughly to coat. Add sliced green onions and toasted sesame seeds, then toss lightly again.
- Let the salad sit at room temperature for 5-10 minutes to allow flavors to meld and the carrots to soften slightly. Taste and adjust seasoning before serving.
Notes
Best served fresh; store in an airtight container for up to 2 days. Add dressing just before serving to keep carrots crisp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg