Description
A bright, crunchy salad featuring fresh carrots and a tangy sesame dressing. Perfect as a side for nearly any meal.
Ingredients
- 4 medium carrots, peeled and shaved into long ribbons
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari for gluten-free
- 1–2 teaspoons honey or maple syrup for vegan
- 1 teaspoon chili flakes (adjust to taste)
- 2.5 tablespoons olive oil (or neutral oil)
- 1 tablespoon toasted sesame seeds
- 1 teaspoon lime or lemon juice
- Salt, to taste
- 2–3 thinly sliced scallions
- Fresh herbs (mint, cilantro, and/or Thai basil), chopped
- 2 tablespoons crushed peanuts or toasted cashews for garnish
Instructions
- Peel and shave the carrots into long ribbons using a vegetable peeler.
- In a small bowl, whisk together the rice vinegar, soy sauce or tamari, honey or maple syrup, chili flakes, lime or lemon juice, and olive oil until emulsified. Taste and adjust seasoning if necessary.
- Place the carrot ribbons in a large bowl and pour the dressing over them. Toss gently until well coated.
- Allow the dressed carrots to sit for 5–10 minutes to soften slightly and meld flavors.
- Garnish the salad with sliced scallions, chopped herbs, toasted sesame seeds, and crushed peanuts or cashews. Add salt to taste before serving.
Notes
Best served chilled or at room temperature. Can be made a day ahead; just refresh with a squeeze of citrus before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian