Shaved Rainbow Carrot Sesame Salad
A vibrant and refreshing salad combining crisp rainbow carrots, aromatic herbs, and a zingy sesame dressing for a delightful culinary experience.
Servings: 4 servings
Calories: 180kcal
Ingredients
For the Salad
- 1.5 lbs carrots, peeled and julienned Rainbow carrots bring color and a satisfying crunch.
- 0.25 cup scallions, finely chopped Adds a mild onion flavor.
- 2 tbsp fresh cilantro, chopped Enhances the overall brightness.
- 2 tbsp fresh basil, chopped Pairs beautifully with the carrots’ sweetness.
For the Dressing
- 2 tbsp sesame oil Rich and nutty for a creamy texture.
- 2 tbsp rice vinegar Offers a subtle tang.
- 2 tbsp low sodium Tamari (or soy sauce) Provides deep, savory undertones.
- 1 tbsp white miso Creamy and umami-rich.
- 1 tbsp sriracha Adds a dash of heat.
- 1 tbsp coconut sugar Adds a hint of caramel sweetness.
- 1 clove garlic Imparts bold flavor.
- 1 tbsp ginger, grated Infuses the salad with warmth.
Instructions
Preparation
- Toast sesame seeds in a pan over medium heat for about 5-7 minutes until golden brown and aromatic.
- Julienne the rainbow carrots using a sharp knife or food processor and place in a large mixing bowl.
- Add the finely chopped scallions, cilantro, and basil to the bowl and toss gently.
- In a blender or food processor, blend together the dressing ingredients until smooth and creamy.
- Pour the dressing over the carrot mixture and toss to coat thoroughly.
- Chill the salad for at least one hour before serving to allow flavors to meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For variations, consider using avocado oil or adding different vegetables.