Description
A crisp and vibrant carrot ribbon salad recipe tossed in an Asian sesame dressing. Perfect for light meals, picnics, and meal prep.
Ingredients
- 3 large carrots, peeled
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon tamari (or soy sauce)
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, minced
- 1 teaspoon maple syrup (optional)
- 1 tablespoon sesame seeds
- Fresh cilantro or green onion for garnish
Instructions
- Peel carrots into long, thin ribbons using a vegetable peeler.
- Soak carrot ribbons in cold water for 5 minutes to boost crunch.
- In a small bowl, whisk together rice vinegar, sesame oil, tamari, ginger, garlic, and maple syrup.
- Drain and pat dry the ribbons, then place them in a large bowl.
- Pour the dressing over the ribbons and toss gently to coat.
- Let the salad sit for 10 minutes to absorb flavor.
- Top with sesame seeds and herbs before serving.
Notes
- To keep it crunchy longer, store ribbons and dressing separately until ready to serve.
- Add chili flakes or sliced jalapeños for a spicier version.
- Pairs well with tofu, grilled meats, or as a side for Asian noodles.