Description
A vibrant and refreshing salad celebrating the natural sweetness of carrots, enhanced with a savory dressing of ginger, garlic, and sesame oil.
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 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.
- Drizzle 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
Use fresh, organic carrots for the best flavor. Feel free to add other vegetables like cucumbers or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg