Shaved Rainbow Carrot Sesame Salad

 

For the Salad

1 1/2 lbs (680g) carrots, peeled and ends trimmed

1/4 cup finely chopped scallions

2 tbsp chopped fresh cilantro

2 tbsp chopped fresh basil

For the Dressing

1 1/2 tbsp sesame seeds, toasted

3 tbsp rice vinegar

2 tbsp sesame oil

1 1/2 tbsp low sodium Tamari (or soy sauce)

1 tbsp mild white miso

1 tsp sriracha

1 tsp coconut sugar

1 tsp finely minced fresh garlic

1 tsp of fresh ginger, grated

How to Make Shaved Rainbow Carrot Sesame Salad

Step 1: Toast the Sesame Seeds

Heat a small pan to medium heat. Add 1.5 tbsp sesame seeds and toast them for 5-7 minutes while stirring frequently. Once they are lightly browned and fragrant, remove them from heat.

Step 2: Prepare the Carrots

Wash and peel the carrots. Julienne them using a sharp knife or food processor. Place them in a large bowl. Add 1/4 cup chopped scallions, 2 tbsp cilantro, and 2 tbsp basil. Toss well to coat all the ingredients evenly.

Step 3: Make the Dressing

In a small blender or food processor, add all dressing ingredients: rice vinegar, sesame oil, Tamari (or soy sauce), white miso, sriracha, coconut sugar, minced garlic, and grated ginger. Blend for 15-20 seconds until smooth. If you don’t have a blender or food processor, whisk together miso and Tamari until there are no lumps. Then add remaining dressing ingredients and whisk until well mixed.

Step 4: Combine Everything

Pour the dressing over the carrots mixture in the large bowl. Toss thoroughly to ensure all carrot pieces are coated with the flavorful dressing.

Step 5: Chill Before Serving

Chill in the refrigerator for at least an hour to allow flavors to meld together. Serve topped with additional toasted sesame seeds and red pepper flakes if desired.