Description
A refreshing shredded carrot salad with a tasty sesame dressing.
Ingredients
Scale
- 4 cups shredded carrots (about 4–5 medium carrots)
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 teaspoon freshly grated ginger
- 1 clove garlic, finely minced
- 2 green onions, finely sliced
- 1 tablespoon toasted sesame seeds
- Optional: ¼ teaspoon red pepper flakes (for a spicy kick)
Instructions
- Shred the Carrots: Start by peeling and shredding your carrots using a box grater or a food processor with a shredding attachment. You want thin, uniform strands that soak up the dressing beautifully. Place them in a large mixing bowl.
- Make the Dressing: In a small bowl or jar, whisk together the sesame oil, rice vinegar, soy sauce, honey (or maple syrup), grated ginger, and minced garlic. If you like a little heat, add the red pepper flakes now.
- Toss and Combine: Pour the dressing over the shredded carrots and toss everything together until the carrots are well coated. Add in the sliced green onions and toasted sesame seeds. Give it one final toss.
- Let it Marinate: For best flavor, let the salad sit for at least 15 minutes before serving. This gives the carrots time to soften slightly and absorb all the rich flavors of the dressing.
- Serve and Enjoy: Serve cold or at room temperature. It’s delicious on its own, but also pairs beautifully with grilled chicken, beef sausage, lamb kebabs, or rice bowls.
Notes
- Best if served chilled.
- Pairs well with various proteins.
- Prep Time: 10 minutes
- Category: Salads
- Method: Raw
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg