Description
A vibrant and refreshing salad made with shaved carrots and a tangy dressing, perfect for side dishes or light lunches.
Ingredients
Scale
- 4 medium carrots (shaved into ribbons)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 – 2 teaspoons honey or maple syrup (for vegan)
- 1 teaspoon chili flakes (adjust to taste)
- 2.5 tablespoons olive oil
- 1 tablespoon toasted sesame seeds
- A splash of lime or lemon juice
- Salt to taste
- Thinly sliced scallions
- Fresh herbs (mint, cilantro, Thai basil)
- Crushed peanuts or toasted cashews
Instructions
- Prepare the carrots: Peel the carrots and shave them into thin ribbons.
- Make the dressing: In a bowl, mix rice vinegar, soy sauce, honey (or maple syrup), chili flakes, olive oil, and lime juice.
- Toss the dressing with the carrot ribbons in a large bowl.
- Garnish with toasted sesame seeds, scallions, fresh herbs, and peanuts or cashews.
Notes
This salad is best served fresh. To store, keep in an airtight container for up to two days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: carrot salad, Asian salad, vegan salad, healthy salad, quick recipes