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Shaved Rainbow Carrot Sesame Salad

Vibrant Shaved Rainbow Carrot Sesame Salad for Crunchy Goodness

Experience the delightful Shaved Rainbow Carrot Sesame Salad with its crunchy texture and zesty dressing, perfect for a nutritious boost.
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 carrots Rainbow Carrots Fresh and crunchy base; substitute with regular carrots or other colorful vegetables.
  • 2 stalks Scallions Adds a mild onion flavor; swap for red onion or chives.
  • 1/4 cup Cilantro Fresh herbs enhance the aromatic notes; parsley can be used based on your preference.
  • 1/4 cup Basil Fresh herbs enhance the aromatic notes; parsley can be used based on your preference.
For the Dressing
  • 1/4 cup Sesame Oil Delivers rich, nutty flavor; can be replaced with olive oil.
  • 2 tablespoons Rice Vinegar Provides essential acidity and tang; substitute with apple cider vinegar.
  • 2 tablespoons Tamari Adds depth of umami and saltiness; coconut aminos work as a gluten-free substitute.
  • 1 tablespoon White Miso Enhances umami depth; tahini can be used as a creamy alternative.
  • 1 teaspoon Sriracha Adds a spicy kick; adjust to taste or substitute with chili paste.
  • 1 tablespoon Coconut Sugar Offers sweetness to balance flavors; regular sugar can be swapped in.
  • 2 cloves Garlic Essential for depth of flavor; garlic powder can work as an alternative.
  • 1 tablespoon Grated Ginger Brightens the dressing with its zing; minced fresh ginger can be used.
For Topping
  • 2 tablespoons Sesame Seeds Adds crunch and nuttiness; feel free to try sunflower seeds for another twist.

Equipment

  • Blender
  • pan
  • mandoline slicer
  • Large bowl

Method
 

Step-by-Step Instructions
  1. Start by heating a small pan over medium heat. Add your sesame seeds to the pan and toast them for about 5-7 minutes, stirring occasionally until lightly browned and fragrant.
  2. While the sesame seeds are toasting, wash and peel the rainbow carrots. Use a mandoline slicer to julienne the carrots into thin strips. In a large bowl, combine the shaved carrots with chopped scallions, cilantro, and basil.
  3. In a blender, add the rice vinegar, sesame oil, Tamari, white miso, sriracha, coconut sugar, minced garlic, and grated ginger. Blend on high for about 30-45 seconds until smooth.
  4. Pour the dressing over the carrot mixture in the large bowl. Toss everything together gently to ensure even coating.
  5. Cover the salad and refrigerate for at least 1 hour to allow flavors to meld. Finish by topping with the toasted sesame seeds.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Toss the salad just before serving to maintain the crisp texture. Store in an airtight container for up to 3 days. Enjoy cold; do not reheat.

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