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–+ servings
Shaved Rainbow Carrot Sesame Salad

Shaved Rainbow Carrot Sesame Salad: A Vibrant Vegan Delight

This Shaved Rainbow Carrot Sesame Salad is a nutritious delight with a vibrant mix of colors and textures, perfect for any meal.
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Rainbow Carrots Use regular carrots if unavailable.
  • 1/4 cup Scallions Finely chopped; substitute with yellow onion or chives.
  • 2 tablespoons Cilantro Chopped; replace with parsley if desired.
  • 2 tablespoons Basil Chopped; mint can be used instead or omitted.
For the Dressing
  • 3 tablespoons Rice Vinegar Can substitute with white wine vinegar.
  • 2 tablespoons Sesame Oil Olive oil can be a lighter alternative.
  • 2 tablespoons Tamari or Soy Sauce Coconut aminos can be used for gluten-free.
  • 1 tablespoon White Miso Can substitute with tahini.
  • 1 teaspoon Sriracha Feel free to use hot sauce for spice.
  • 1 tablespoon Coconut Sugar Brown sugar can be used instead.
  • 1 clove Garlic Minced; adjust amount to taste.
  • 1 teaspoon Ginger Grated; ground ginger can be substituted.
  • 1.5 tablespoons Sesame Seeds For toasting.

Equipment

  • Blender
  • food processor
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Heat a small, dry skillet over medium heat. Add 1.5 tablespoons of sesame seeds, stirring frequently for about 5-7 minutes until lightly browned and fragrant.
  2. Wash and peel the rainbow carrots, then julienne them into thin strips and place in a large mixing bowl.
  3. Add 1/4 cup of finely chopped scallions, 2 tablespoons of chopped cilantro, and 2 tablespoons of chopped fresh basil to the carrots. Toss gently to combine.
  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, 1 clove of minced garlic, and 1 teaspoon of grated ginger. Blend until smooth.
  5. Pour the dressing over the carrot mixture and toss until well coated.
  6. Cover the bowl and chill in the refrigerator for at least one hour.
  7. Before serving, gently toss the salad again and optionally sprinkle with toasted sesame seeds and red pepper flakes.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 7000IUVitamin C: 30mgCalcium: 45mgIron: 1mg

Notes

Use fresh herbs for the best flavor and ensure even cuts for a pleasant texture. Store dressing separately until serving to maintain salad's freshness.

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