Description
A quick, colorful vegan side dish featuring thin ribbons of rainbow carrots tossed in a nutty toasted sesame dressing with a bright tangy finish.
Ingredients
Scale
- 4–5 medium rainbow carrots (or regular orange carrots)
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced
- 2 tablespoons toasted sesame seeds
- A small handful fresh cilantro or parsley, chopped (optional)
- Salt and pepper to taste
Instructions
- Wash and peel the rainbow carrots. Using a sharp vegetable peeler, shave them into thin ribbons by running the peeler down the length of the carrot. Place ribbons in a large mixing bowl.
- Toast the sesame seeds in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 2-3 minutes. Remove from heat and let cool.
- In a small bowl, whisk together toasted sesame oil, rice vinegar, fresh lemon juice, maple syrup, minced garlic, salt, and pepper. Adjust acidity to taste.
- Pour the dressing over the shaved carrots and toss gently to coat all ribbons evenly.
- Sprinkle toasted sesame seeds and chopped cilantro or parsley over the salad and toss again.
- Optional: Let the salad rest at room temperature for 10 minutes before serving to allow flavors to meld.
Notes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Fresh Shaved Rainbow Carrot, Rainbow Carrot Salad, Vegan Salad, Sesame Dressing