Description
A refreshing Asian-inspired salad featuring carrot ribbons, green onions, and a flavorful ginger-sesame dressing.
Ingredients
Scale
- 5–6 large Carrots, peeled and cut into thin ribbons
- 2 Green onions, sliced thinly
- 1 tablespoon Sesame seeds, toasted
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Soy sauce
- 11/2 teaspoon Honey or maple syrup
- 1/41/2 teaspoon Grated ginger or ginger paste
- Salt to taste
Instructions
- Prep Your Carrots: Start by peeling your carrots, aiming for long, thin ribbons. Using a vegetable peeler will give you those elegant ribbons, but avoid the skinny ends to prevent snapping.
- Massage in Seasoning: Take a moment to sprinkle the carrot ribbons with salt and massage them gently. This helps to soften them and amplify the flavors, making them more enjoyable to eat.
- Whisk the Dressing: In a bowl, whisk together sesame oil, rice vinegar, and grated ginger until well blended. Make sure all the ingredients are combined for an even flavor.
- Drizzle Over Carrots: Pour the tangy dressing over your marinated carrot ribbons, giving them a good toss so everything is coated without overmixing, which could break apart the ribbons.
- Add Crunchy Toppings: Top off your salad with toasted sesame seeds just before serving, as they add a nutty flavor that complements the carrots beautifully.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Add sesame seeds just before serving to keep them crunchy.
- Expert Tips: If carrot ribbons snap while peeling, using larger, thicker carrots can help produce longer, more elegant ribbons. If the dressing tastes too salty, a splash of rice vinegar can help balance the flavor nicely. For keeping the salad crunchy after storage, adding sesame seeds just before serving can make a big difference. If you are short on time, preparing your carrot ribbons and onions a day ahead can save you precious minutes during meals.
- Serving Suggestions: Pair with shrimp spring rolls for a fresh appetizer. Use as a topping for grilled teriyaki salmon. Serve alongside Asian-style tacos for extra crunch.
- Recipe Variations: Consider mixing in thinly sliced cucumber for a refreshing touch that complements the carrots well. Incorporating roasted edamame adds protein to the salad.
- Ingredient Notes: Use fresh, vibrant carrots for the best flavor and appearance. For a vegan-friendly alternative, substitute honey with maple syrup. If rice vinegar is unavailable, apple cider vinegar is the best alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 5g
- Sodium: 306mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: null