Shaved Rainbow Carrot Sesame Salad Recipe

Introduction

This Shaved Rainbow Carrot Sesame Salad is a bright and refreshing dish that’s perfect for spring and summer. Packed with fresh herbs and a flavorful sesame dressing, it’s an easy way to enjoy vibrant, crunchy carrots in a new way.

Ingredients

• 1 1/2 lbs carrots, peeled and julienned
• 1/4 cup scallions, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh basil, chopped
• Dressing:
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp low sodium Tamari (or soy sauce)
• 1 tsp white miso
• 1 tsp sriracha
• 1 tsp coconut sugar
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp sesame seeds

Instructions

1. Step 1: Toast the sesame seeds in a dry pan over medium heat until they turn golden and release a fragrant aroma, about 5 to 7 minutes. Remove from heat and set aside.
2. Step 2: Using a sharp knife or food processor, julienne the peeled carrots and transfer them to a large mixing bowl.
3. Step 3: Add the finely chopped scallions, cilantro, and basil to the carrots. Toss gently to combine all the herbs with the carrots.
4. Step 4: In a blender or food processor, blend together the sesame oil, rice vinegar, Tamari (or soy sauce), white miso, sriracha, coconut sugar, minced garlic, and grated ginger until smooth.
5. Step 5: Pour the prepared dressing over the carrot and herb mixture. Toss thoroughly to make sure everything is evenly coated.
6. Step 6: Chill the salad in the refrigerator for at least one hour before serving to allow the flavors to meld beautifully.
7. Step 7: Just before serving, sprinkle the toasted sesame seeds over the salad for a delightful crunch and nutty flavor.

Tips & Variations

• For extra crunch, add chopped toasted peanuts or cashews on top before serving.
• Swap basil for mint or parsley to change the herbal profile.
• If you don’t have a food processor, whisk the dressing ingredients by hand until smooth.
• Use rainbow carrots if available for a colorful presentation.
• Add a splash of lime juice for a zesty twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The carrots will remain crisp but may soften slightly over time. Toss gently before serving and add extra sesame seeds if desired. This salad is best served chilled and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, preparing it a few hours ahead helps the flavors develop. However, for best texture, add the toasted sesame seeds right before serving.

Is this salad vegan and gluten-free?

Yes, this recipe is naturally vegan. To keep it gluten-free, use tamari instead of regular soy sauce.

Shaved Rainbow Carrot Sesame Salad Recipe

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★★★★★

4.8 from 113 reviews

A vibrant and refreshing Shaved Rainbow Carrot Sesame Salad featuring thinly julienned carrots tossed with fresh herbs and a savory, slightly spicy sesame dressing. This easy-to-make salad offers a perfect balance of textures and flavors, making it a nutritious and colorful side dish that can be served chilled.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 1 hour 22 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad

• 1 1/2 lbs carrots, peeled and julienned
• 1/4 cup scallions, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh basil, chopped

Dressing

• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp low sodium Tamari (or soy sauce)
• 1 tsp white miso
• 1 tsp sriracha
• 1 tsp coconut sugar
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp toasted sesame seeds (for garnish)

Instructions

1. Toast sesame seeds: Heat a dry pan over medium heat and add sesame seeds. Toast them, stirring frequently, until golden brown and fragrant, about 5 to 7 minutes. Remove from heat and set aside to cool.
2. Prepare carrots: Using a sharp knife or food processor, julienne the peeled carrots into thin, matchstick-like strips. Transfer the carrots to a large mixing bowl.
3. Add fresh herbs: Finely chop scallions, cilantro, and basil. Add these herbs to the bowl with the julienned carrots and toss gently to combine everything evenly.
4. Make the dressing: In a blender or food processor, combine sesame oil, rice vinegar, low sodium Tamari, white miso, sriracha, coconut sugar, minced garlic, and grated ginger. Blend until the dressing is smooth and well emulsified.
5. Toss salad with dressing: Pour the blended dressing over the carrot and herb mixture. Toss thoroughly to ensure the salad is evenly coated with the flavorful dressing.
6. Chill and serve: Cover the salad and refrigerate for at least one hour to let the flavors meld together. Before serving, sprinkle the toasted sesame seeds on top as a garnish for added texture and aroma.

Notes

• For best results, peel the carrots before julienning to ensure a tender texture.
• Adjust the amount of sriracha to your preferred spice level.
• Low sodium Tamari is recommended to keep the saltiness balanced while maintaining gluten-free status.
• Can be prepared a few hours in advance and refrigerated; toss again before serving.
• Serve chilled as a refreshing side dish for grilled meats or as part of a vegetarian meal.

Keywords: carrot salad, sesame salad, healthy salad, Asian salad, gluten free salad, fresh herb salad, easy side dish, vegetarian salad