Asian Carrot Salad

Name: Asian Carrot Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 6 carrots; 3 scallions (trimmed and thinly sliced, 1 teaspoon reserved); 1 1/2 tablespoons rice vinegar; 1 1/2 tablespoons sesame oil; 1 1/2 tablespoons soy sauce; 1 teaspoon honey; 1 teaspoon toasted sesame seeds (1/4 teaspoon reserved); 1/4 teaspoon fresh shredded ginger or ginger paste (or 1/8 teaspoon dried ground ginger, see notes)

fromfoodiewithfamily.com www.foodiewithfamily.com/asian-carrot-salad

This Asian Carrot Salad is a vibrant, flavourful side dish of carrot ribbons in a sesame vinaigrette that's made in under 10 minutes from start to finish. Serve this alongside any grilled or roasted meat or fish, or stir a can of tuna into a serving for an excellent and speedy healthy lunch.

10 min

American

4.0 (1)

Ingredients

Instructions

Stick a fork firmly into the fat end of a carrot and use that to hold the carrot securely against a cutting board. Use a vegetable peeler to shave long ribbons from the fat end to the narrow end of the carrot, shaving the entire carrot or as much as you can. Repeat the process with the remaining carrots.
Add the carrot ribbons, all but 1 teaspoon of the green onion slices, rice vinegar, sesame oil, soy sauce, honey, all but 1/4 of a teaspoon of the sesame seeds, and the ginger (see notes) to the bowl. Toss well to coat.
Garnish with the remaining scallions and sesame seeds and serve.
Store leftovers in a tightly covered container in the refrigerator for up to 5 days. Toss or shake again before serving.

Nutrition

Calories: 100 kcal
Carbohydrate Content: 11 g
Protein Content: 2 g
Fat Content: 6 g
Saturated Fat Content: 1 g
Sodium Content: 442 mg
Fiber Content: 3 g
Sugar Content: 6 g
Unsaturated Fat Content: 4 g
Serving Size: 1 serving