Ingredients
For the salad
- 4 large large carrots, peeled Peeled and cut into ribbons
- 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 Toasted until golden
- 2 stalks green onions, thinly sliced
- 1 pinch red chili flakes (optional) Adjust for spice preference
- to taste Salt and pepper For seasoning
Method
Preparation
- Peel the carrots lengthwise with a vegetable peeler to create long, thin ribbons about 1/8 inch (3 mm) thick.
- Place the 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.
- In a small bowl, whisk together the toasted sesame oil, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and optional red chili flakes.
- Taste and adjust seasoning with salt or more soy sauce as needed.
Assembly
- 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 carrots to soften slightly.
- Taste and adjust seasoning before serving.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 12gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 400mgFiber: 3gSugar: 5g
Notes
For added crunch, consider adding chopped nuts like almonds or peanuts. Adjust the ginger and garlic for extra zest. To make it a complete meal, add cooked quinoa or chickpeas.
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