Why make this recipe
This salad is bright, fresh, and easy. It uses simple ingredients and makes a light side dish or a healthy snack. The sesame dressing adds a nutty, tangy taste that pairs well with many meals.
Introduction
Shaved Rainbow Carrot Sesame Salad uses thin carrot ribbons and a bold sesame-miso dressing. It tastes fresh and a little sweet, with a touch of heat from sriracha. If you like simple carrot salads, try a different style like carrot raisin salad to compare flavors.
How to make Shaved Rainbow Carrot Sesame Salad
Ingredients :
- 1 1/2 lbs carrots, peeled and julienned
- 1/4 cup scallions, finely chopped
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh basil, chopped
- Dressing: sesame oil, rice vinegar, low sodium Tamari (or soy sauce), white miso, sriracha, coconut sugar, garlic, ginger
Directions :
- Toast sesame seeds in a pan over medium heat until golden and fragrant (about 5-7 minutes). Set aside.
- Julienne the carrots using a sharp knife or food processor and place them in a large bowl.
- Add scallions, cilantro, and basil to the carrots; toss to combine.
- In a blender or food processor, combine dressing ingredients; blend until smooth.
- Pour dressing over the carrot mixture; toss to evenly coat.
- Chill for at least one hour before serving to allow flavors to meld.
How to serve Shaved Rainbow Carrot Sesame Salad
Serve cold or at room temperature. Garnish with the toasted sesame seeds. Serve it on its own, with grilled fish or chicken, or with a simple pasta dish such as a light caesar pasta salad for a fuller meal.
How to store Shaved Rainbow Carrot Sesame Salad
Place the salad in an airtight container. Keep it in the fridge for up to 3 days. Stir before serving. If the salad gets watery, drain a bit of liquid and toss again.
Tips to make Shaved Rainbow Carrot Sesame Salad
- Use a sharp knife or a mandoline for even ribbons.
- Taste the dressing and adjust vinegar, sweetener, or salt to your liking.
- Let the salad chill so flavors come together.
- Chop herbs just before tossing to keep them bright.
Variation
- Add thin cucumber ribbons for crunch.
- Swap basil for mint for a different herb note.
- Add toasted almonds or peanuts for extra bite.
- Make it spicy by adding more sriracha or a pinch of chili flakes.
FAQs
Q: Can I use regular soy sauce instead of Tamari?
A: Yes. Regular soy sauce works. Use low sodium if you want less salt.
Q: How long will the dressing keep?
A: Store the dressing in the fridge for up to one week in a sealed jar.
Q: Can I use pre-shredded carrots?
A: You can, but fresh-shaved or julienned carrots give the best texture.
Q: Is this salad vegan?
A: Yes, the recipe is vegan if you use plant-based sweetener and no honey.
Q: Can I make this ahead?
A: Yes. Make it a few hours ahead and chill. Avoid dressing the salad until close to serving if you want the carrots very crisp.
Conclusion
This salad is quick, colorful, and full of fresh flavor. For another take on a similar carrot sesame dish, see the recipe at Crowded Kitchen’s Carrot Sesame Salad (Easy Vegan Recipe). If you want ideas using rainbow carrots in a different style, check out Busy in Brooklyn’s Rainbow Carrot Salad.
Shaved Rainbow Carrot Sesame Salad
Ingredients
Salad Ingredients
- 1 1/2 lbs carrots, peeled and julienned
- 1/4 cup scallions, finely chopped
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh basil, chopped
Dressing Ingredients
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp low sodium Tamari (or soy sauce)
- 2 tbsp white miso
- 1 tbsp sriracha
- 1 tbsp coconut sugar
- 1 clove garlic, minced
- 1 tsp ginger, minced
Instructions
Preparation and Assembly
- Toast sesame seeds in a pan over medium heat until golden and fragrant (about 5-7 minutes). Set aside.
- Julienne the carrots using a sharp knife or food processor and place them in a large bowl.
- Add scallions, cilantro, and basil to the carrots; toss to combine.
- In a blender or food processor, combine dressing ingredients; blend until smooth.
- Pour dressing over the carrot mixture; toss to evenly coat.
- Chill for at least one hour before serving to allow flavors to meld.