I started making this vibrant sesame carrot salad when I had leftover carrot scraps from prep of my vegan carrot hot dogs. When I made it for others, they often told me it deserved a starring role, not just something to be served as an afterthought. I totally agree! So, here’s the official (yummy!) recipe. And don’t worry, you don’t need to make the vegan carrot hot dogs first … unless, of course, you want to!

Make the carrot ribbons

Ideally, start with three different colorful carrots, like orange, yellow, and purple. Scrub them. Then peel (shred) them into long, thin, fettuccine-like strips. To prevent waste, go ahead and include the outer peelings. Hint: For easier shredding, you may want to start with jumbo carrots; just be sure to have a yummy planned use for any remaining carrot scraps, like tossing into a stir-fry or simply pairing with hummus.

Make the vinaigrette

The vinaigrette is super easy. Just whisk together rice vinegar, lime juice, sriracha, sesame oil, and sea salt. You can totally vary the ingredients to make it your own. For instance, if you enjoy a touch of sweetness, whisk in some coconut nectar, too. And for some umami savoriness, add a few drops of naturally-brewed soy sauce.

To serve

No cooking is required to serve this beautiful sesame carrot salad. Simply toss together the colorful carrot ribbons and the vinaigrette. Sprinkle with toasted sesame seeds and fresh cilantro leaves. And grab a fork!

sesame carrot salad

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• Author: Jackie Newgent
• Yield: 2 servings 1x
• Diet: Vegan

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Description

I started making this vibrant sesame carrot salad when I had leftover carrot scraps from prep of my vegan carrot hot dogs. When I made it for others, they often told me it deserved a starring role, not just something to be served as an afterthought. I totally agree! So, here’s the official (yummy!) recipe. And don’t worry, you don’t need to make the vegan carrot hot dogs first … unless, of course, you want to!

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Ingredients

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• 3 large* carrots, various colors, scrubbed
• 1 tablespoon rice vinegar
• 2 teaspoons lime juice
• 1 1/2 teaspoons coconut nectar or brown rice syrup (optional)
• 1/4 teaspoon natural sriracha or several drops hot sauce
• 1 1/2 tablespoons toasted sesame oil
• 1/4 teaspoon sea salt and/or naturally-brewed soy sauce, to taste
• 1 1/2 teaspoons toasted sesame seeds
• 2 tablespoons loosely packed fresh cilantro leaves

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Instructions

1. Using a vegetable peeler, shred carrots into long, thin, fettuccine-like strips/ribbons. (Makes about 8.5 ounces/240 grams carrot ribbons.)
2. In a medium bowl, whisk together the vinegar, lime juice, coconut nectar (if using), sriracha, sesame oil, and salt until a vinaigrette forms.
3. Add the carrot ribbons to the vinaigrette and toss to fully coat. Adjust ingredients, to taste.
4. Transfer to individual bowls, if desired. Sprinkle with the sesame seeds and cilantro, and serve.

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A post shared by Jackie Newgent, RDN, CDN (@jackienewgent)

Notes

*For shredding carrots into strips/ribbons, it can be easier to start with jumbo carrots. Just be sure to have a use for remaining carrot parts that aren’t shredded.

• Category: Salad
• Cuisine: Thai

Nutrition

• Serving Size: 1 1/4 cups
• Calories: 150
• Sugar: 6g includes 0g added sugars
• Sodium: 340mg
• Fat: 12g
• Saturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg

In the mood for more recipes starring carrots? Try these roasted carrots with spicy coriander avocado puree (HERE), tahini caesar-style salad with roasted carrot chips (HERE), avocado & roasted carrot sandwich (HERE), roasted vegan carrot hot dogs (HERE), and vegan portabella crostini with tunisian carrot puree and greens (HERE).