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Rainbow Carrot Sesame Salad

Rainbow Carrot Sesame Salad: Fresh Crunch You’ll Love

Enjoy a vibrant Rainbow Carrot Sesame Salad that’s a quick, nutritious, and visually appealing meal option.
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 medium Rainbow Carrots Regular carrots can be used if needed.
  • 4 scallions Scallions Substitute with chopped green onions if desired.
  • 1/4 cup Cilantro Fresh herbs that enhance the dish’s complexity.
  • 1/4 cup Basil Fresh herbs; can be replaced with parsley or skipped.
For the Dressing
  • 3 tablespoons Sesame Oil Use any neutral oil if unavailable.
  • 2 tablespoons Tamari (or Soy Sauce) Use soy sauce for a non-gluten-free option.
  • 1 tablespoon White Miso Tahini can be a great substitute.
  • 2 tablespoons Rice Vinegar Apple cider vinegar works as a substitute.
  • 1 tablespoon Coconut Sugar Honey or maple syrup can be used.
  • 1 teaspoon Sriracha Adjust or omit for a milder dressing.
  • 1 clove Minced Garlic Use freshly grated for the best results.
  • 1 teaspoon Grated Ginger Fresh is best, but powder can suffice.
  • 2 tablespoons Sesame Seeds Provides nuttiness and crunch.

Equipment

  • Skillet
  • Blender
  • mixing bowl
  • Julienne Peeler or Knife

Method
 

Step-by-Step Instructions
  1. Begin by heating a small skillet over medium heat. Once hot, add sesame seeds and toast for 5–7 minutes until golden brown.
  2. Wash and peel the rainbow carrots. Use a julienne peeler or knife to slice them into thin strips and place in a mixing bowl.
  3. Chop scallions, cilantro, and basil, and add to the bowl with the carrots. Gently toss to distribute the herbs.
  4. In a blender or bowl, 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. Gently toss until the carrots are thoroughly coated.
  6. Cover the bowl and refrigerate for at least 1 hour. When ready to serve, garnish with toasted sesame seeds.

Nutrition

Serving: 1saladCalories: 160kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gSodium: 350mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

For best flavor, refrigerate before serving. Store leftovers in an airtight container and keep dressing separate until serving.

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