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Shaved Rainbow Carrot Sesame Salad

Vibrant Shaved Rainbow Carrot Sesame Salad for Every Occasion

This Shaved Rainbow Carrot Sesame Salad is visually stunning, nutritious, and easy to make—a perfect side for any meal.
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Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Rainbow Carrots Provide crunch and color; substitute with regular carrots if unavailable.
  • ¼ cup Scallions, chopped Adds a mild onion flavor; can replace with green onions or chives.
  • 2 tbsp Cilantro, chopped Provides freshness and bold flavor; can substitute with parsley for milder taste.
  • 2 tbsp Basil, chopped Adds an aromatic touch; substitute with mint for a different flavor profile.
For the Dressing
  • 2 tbsp Sesame Oil Adds richness and nutty flavor; olive oil can be used for a different taste in dressings.
  • 2 tbsp Rice Vinegar Offers acidity and brightness; white vinegar or apple cider vinegar can be used as substitutes.
  • 1 tbsp Tamari (or Soy Sauce) Provides umami flavor; use gluten-free soy sauce alternatively.
  • 1 tbsp White Miso Adds depth and seasoning; can substitute with tahini for a different texture and flavor.
  • 1 tsp Sriracha For spice; adjust according to heat preference or omit for a milder dressing.
  • 1 tsp Coconut Sugar Sweetens the dressing naturally; brown sugar or maple syrup can be used as alternatives.
  • 1 clove Garlic, minced Enhances flavor; use garlic powder as an alternative.
  • 1 tsp Ginger, grated Adds a zesty kick; ground ginger can substitute in smaller amounts.

Equipment

  • Blender
  • medium-sized pan
  • large mixing bowl

Method
 

Step-by-step Instructions
  1. Toast sesame seeds in a medium-sized pan over medium heat for 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 chopped scallions, cilantro, and basil to the bowl with the julienned carrots and gently toss until well mixed.
  4. In a blender, combine rice vinegar, sesame oil, tamari, white miso, sriracha, coconut sugar, minced garlic, and grated ginger. Blend until smooth.
  5. Pour the dressing over the vegetable mixture and toss delicately to ensure each piece is coated.
  6. Chill the salad in the refrigerator for at least one hour to enhance the flavors.
  7. Before serving, gently toss the salad again and serve in a colorful bowl, garnished with toasted sesame seeds.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 14gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 100IUVitamin C: 50mgCalcium: 4mgIron: 6mg

Notes

For the best flavor, use fresh ingredients and allow the salad to chill before serving. Consider adding nuts for extra crunch.

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