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Shaved Rainbow Carrot Sesame Salad

Shaved Rainbow Carrot Sesame Salad – A Colorful Healthy Treat

This Shaved Rainbow Carrot Sesame Salad is a colorful and nutritious dish that's vegan and comes together in just 20 minutes!
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Rainbow Carrots Regular carrots can be used if not available.
  • 0.25 cups Scallions Substitute with green onions if needed.
  • 2 tablespoons Cilantro Parsley can be a different flavor alternative.
  • 2 tablespoons Basil Mint can offer a unique twist.
For the Dressing
  • 2 tablespoons Sesame Oil Use olive oil if sesame oil isn't available.
  • 3 tablespoons Rice Vinegar Apple cider vinegar can be used as a substitute.
  • 2 tablespoons Tamari or Soy Sauce Coconut aminos is great for a gluten-free option.
  • 2 tablespoons White Miso Tahini can serve as a perfect alternative.
  • 1 teaspoon Sriracha Adjust to taste or omit for less spice.
  • 1 tablespoon Coconut Sugar Replace with brown sugar or maple syrup as needed.
  • 1 clove Minced Garlic Garlic powder can work as a substitute.
  • 1 teaspoon Grated Ginger Ground ginger is suitable but adjust the amount.
  • 1 tablespoons Toasted Sesame Seeds Feel free to omit if unavailable.

Equipment

  • Blender
  • Mixing Bowl
  • Skillet
  • Knife
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Toast 1.5 tablespoons of sesame seeds in a small skillet over medium heat for 5–7 minutes until golden brown and fragrant. Set aside to cool.
  2. Wash and peel the rainbow carrots, julienne them into thin strips, and place them in a large mixing bowl.
  3. Finely chop the scallions, cilantro, and basil. Add to the bowl with carrots and toss gently.
  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 carrot and herb mixture, tossing gently until everything is evenly coated.
  6. Cover the bowl and chill in the refrigerator for at least 1 hour before serving.
  7. Toss lightly again before serving. Garnish with toasted sesame seeds and red pepper flakes if desired.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 8gMonounsaturated Fat: 1gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 15000IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Prepare the dressing separately and combine it with the salad just before serving for optimal freshness. Customize by adding crunchy elements like bell peppers or cucumbers.

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