Description
A colorful, crunchy salad featuring rainbow carrots, fresh herbs, and a zesty sesame dressing. This vibrant dish is quick to prepare and packed with flavor, perfect for meal prep or a refreshing side.
Ingredients
1½ lbs (680 g) carrots (peeled and shaved into ribbons)
¼ cup scallions (finely chopped)
2 tbsp fresh cilantro (chopped)
2 tbsp fresh basil (optional)
1½ tbsp sesame seeds (toasted)
3 tbsp rice vinegar
2 tbsp sesame oil
1½ tbsp tamari (or soy sauce)
1 tbsp white miso
1 tsp sriracha (optional)
1 tsp coconut sugar
1 tsp garlic (minced)
1 tsp fresh ginger (grated)
Optional: Chopped peanuts or walnuts, cucumber ribbons, red pepper flakes
Instructions
Heat a dry skillet over medium heat and add the sesame seeds. Toast until fragrant (5–7 minutes), stirring frequently.
Peel and shave the carrots into thin ribbons using a peeler or mandoline. Place in a large bowl.
Add chopped scallions, cilantro, and basil (if using) to the bowl with carrots.
In a separate bowl, whisk together rice vinegar, sesame oil, tamari, white miso, sriracha (if using), coconut sugar, garlic, and grated ginger to form the dressing.
Pour the dressing over the carrot mixture and toss gently to coat. Fold in optional nuts, cucumber ribbons, or red pepper flakes for extra texture and flavor.
Notes
Toast sesame seeds in a preheated oven at 350°F (180°C) to save time if using a toaster oven.
Add cucumber ribbons for extra hydration or chopped nuts for a crunchier texture.
Store in an airtight container in the refrigerator for up to 2 days (dress the salad right before serving for freshness).
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Raw & Toasted
- Cuisine: Asian-Inspired