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Shaved Rainbow Carrot Sesame Salad 45.png

Shaved Rainbow Carrot Sesame Salad

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๐Ÿฅ• Crisp, colorful shaved rainbow carrots in a tangy sesame-ginger dressing for a vibrant, fiber-rich salad bursting with fresh herbs.
๐Ÿฅ— No-cook (minimal toast) side dish ready in 25 minutes + chill โ€“ ideal for meal prep, picnics, or healthy light meals!

  • Total Time: 1 hour 25 minutes
  • Yield: 4-6 servings

Ingredients

– 1 1/2 pounds carrots, peeled and trimmed for the crisp base of the salad

– 1/4 cup finely chopped scallions for a mild onion bite

– 2 tablespoons chopped fresh cilantro for freshness and brightness

– 2 tablespoons chopped fresh basil for a sweet herbal note

– 1 1/2 tablespoons toasted sesame seeds for crunch and nutty flavor

– 3 tablespoons rice vinegar for tangy balance

– 2 tablespoons sesame oil for rich sesame flavor

– 1 1/2 tablespoons low-sodium tamari or soy sauce for savory depth

– 1 tablespoon mild white miso for a soft salty umami taste

– 1 teaspoon sriracha for gentle heat

– 1 teaspoon coconut sugar for a touch of sweetness

– 1 teaspoon finely minced fresh garlic for bold flavor

– 1 teaspoon grated fresh ginger for warmth and freshness

Instructions

1-First Step: Toast the sesame seeds Place 1 1/2 tablespoons of sesame seeds in a medium pan over medium heat. Toast for 5 to 7 minutes, stirring often so they brown evenly and do not burn. You want them lightly golden and fragrant. Set them aside to cool while you prepare the rest of the salad.

2-Second Step: Wash and prep the carrots Wash, peel, and trim 1 1/2 pounds of carrots. Then julienne them into long, thin strips. If you want, use a food processor julienne disk, a vegetable peeler, or pre-shredded carrots to save time. Thin carrot strips work best because they soak up the dressing while staying crunchy.

3-Third Step: Mix the salad base Add the shaved carrots to a large bowl. Then stir in 1/4 cup finely chopped scallions, 2 tablespoons chopped fresh cilantro, and 2 tablespoons chopped fresh basil. Toss gently so the herbs and scallions are spread through the carrots. If you use rainbow carrots, the colors will look especially pretty in the bowl.

4-Fourth Step: Make the dressing In a small bowl, whisk together 3 tablespoons rice vinegar, 2 tablespoons sesame oil, 1 1/2 tablespoons low-sodium tamari or soy sauce, 1 tablespoon mild white miso, 1 teaspoon sriracha, 1 teaspoon coconut sugar, 1 teaspoon finely minced fresh garlic, and 1 teaspoon grated fresh ginger. You can also blend everything if you want a smoother dressing. Taste it and adjust slightly if you like more heat, sweetness, or salt.

5-Fifth Step: Toss everything together Pour the dressing over the carrot mixture and toss well until every piece is coated. The dressing should cling to the ribbons and help soften the sharp edges of the raw carrots without taking away their crunch. This is the moment when the rainbow carrot sesame salad starts to come alive.

6-Final Step: Chill and serve Cover the bowl and chill the salad in the refrigerator for at least 1 hour. This resting time helps the flavors blend and gives the carrots time to absorb the dressing. Before serving, top the salad with the remaining toasted sesame seeds and a pinch of red pepper flakes if you want extra heat.

Last Step:

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Notes

๐Ÿฅ• Use a julienne tool or peeler for thin, even carrot shavings that soften perfectly when dressed.
๐Ÿ”ฅ Toast sesame seeds carefully, stirring often to prevent burning for nutty flavor.
โ„๏ธ Chill salad at least 1 hour; stores well in airtight container for 2-3 days.

  • Author: Brandi Oshea
  • Prep Time: 20 minutes
  • Chill: 1 hour
  • Cook Time: 5 minutes
  • Category: Salads
  • Method: No Cook
  • Cuisine: Asian Fusion
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 114
  • Sugar: 6.5g
  • Sodium: 204mg
  • Fat: 6.1g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 13.9g
  • Fiber: 3.7g
  • Protein: 2.2g
  • Cholesterol: 0mg