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Rainbow Carrot Sesame Salad

A vibrant and crunchy salad featuring julienned rainbow carrots tossed in a zesty sesame-ginger vinaigrette with fresh herbs and toasted seeds.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian Fusion, Vegan
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 lb rainbow carrots peeled and julienned
  • 3 stalks green onions sliced
  • 0.5 cup cilantro chopped
  • 2 tbsp sesame seeds toasted
Sesame Dressing
  • 3 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • 1 tbsp soy sauce or tamari
  • 1 tsp maple syrup
  • 1 tsp fresh ginger grated
  • 1 clove garlic minced

Equipment

  • Julienne peeler
  • Large mixing bowl
  • Whisk
  • Small skillet

Method
 

  1. Wash, peel, and julienne the rainbow carrots into long, thin strips.
  2. Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden.
  3. In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, maple syrup, ginger, and garlic.
  4. Place carrots, green onions, and cilantro in a large bowl. Pour dressing over the vegetables.
  5. Toss well to combine. Sprinkle with toasted sesame seeds.
  6. Let sit for 10 minutes to allow flavors to meld before serving.

Notes

Use a julienne peeler for best texture. Can be made 24 hours in advance.