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Shaved Rainbow Carrot Sesame Salad

Shaved Rainbow Carrot Sesame Salad: A Colorful Fresh Delight

This Shaved Rainbow Carrot Sesame Salad is a vibrant and nutritious dish that takes just 20 minutes to prepare, perfect as a light meal or side.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3-4 carrots Rainbow Carrots Excellent for crunch and packed with vitamins; substitute with regular carrots if needed.
  • 1/4 cup Scallions Adds a mild onion flavor; feel free to swap with green onions if desired.
  • 2 tablespoons Cilantro Delivers a refreshing herbal note; parsley works as a substitute.
  • 2 tablespoons Basil Gives a hint of sweetness and aroma; omit if out.
For the Dressing
  • 3 tablespoons Rice Vinegar Offers acidity to balance flavors; use apple cider vinegar as a substitute.
  • 2 tablespoons Sesame Oil Adds a rich nutty taste; replace with a mix of olive oil and nut oil if allergic.
  • 2 tablespoons Tamari Provides essential saltiness; ensures gluten-free.
  • 1 tablespoon White Miso Gives umami depth; tahini can be a creamy alternative.
  • 1 teaspoon Sriracha Adds heat; adjust to taste.
  • 1 tablespoon Coconut Sugar Adds sweetness; regular sugar or honey are good alternatives.
  • 1 clove Garlic Adds robust pungency; garlic powder can be used instead.
  • 1 teaspoon Ginger Brings a zesty kick; ground ginger can suffice.
  • 1.5 tablespoons Sesame Seeds Imparts a delightful nutty flavor and crunch; substitute with sunflower seeds if desired.

Equipment

  • blender
  • Mixing bowl
  • Pan
  • knife
  • food processor

Method
 

Step-by-Step Instructions
  1. Begin by heating a pan over medium heat. Add 1.5 tablespoons of sesame seeds and toast for 5–7 minutes, stirring frequently, until lightly browned and fragrant. Remove from heat and set aside.
  2. Wash and peel approximately 3–4 rainbow carrots, julienne them using a sharp knife or food processor, and place in a mixing bowl.
  3. Chop 1/4 cup of scallions with 2 tablespoons each of cilantro and basil, then combine with the carrots. Toss gently to distribute.
  4. In a blender, combine 3 tablespoons of rice vinegar, 2 tablespoons of sesame oil, 2 tablespoons of Tamari, 1 tablespoon of white miso, 1 teaspoon of sriracha, 1 tablespoon of coconut sugar, minced garlic, and grated ginger. Blend until smooth.
  5. Pour the dressing over the carrot and herb mixture. Toss thoroughly to coat the ingredients.
  6. Refrigerate the salad for at least one hour for flavors to meld. Garnish with toasted sesame seeds and red pepper flakes before serving.

Nutrition

Serving: 1saladCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 100IUVitamin C: 30mgCalcium: 4mgIron: 2mg

Notes

Keep the salad in an airtight container in the fridge for up to 3 days, keeping the dressing separate until serving for maximum crunch.

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