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–+ servings
Shaved Rainbow Carrot Sesame Salad

Shaved Rainbow Carrot Sesame Salad: Vibrant Crunch in Every Bite

This Shaved Rainbow Carrot Sesame Salad is a vibrant and nutritious side dish or light snack that’s vegan and gluten-free.
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Rainbow Carrots Provides vibrant color and crunch; substitute with regular carrots for ease.
  • 1/4 cup Chopped Scallions Adds mild onion flavor; green onions can easily be swapped in.
  • 2 tablespoons Cilantro Contributes fresh herbal notes; optional if cilantro isn’t your favorite.
  • 2 tablespoons Basil Offers aromatic flavor; can be replaced with mint or parsley.
For the Dressing
  • 2 tablespoons Rice Vinegar Provides acidity and balance; apple cider vinegar works as an alternative.
  • 2 tablespoons Sesame Oil Infuses a rich, nutty flavor; light olive oil can also be used for a different taste.
  • 1 tablespoon Tamari/Soy Sauce Adds umami depth; choose a low-sodium soy sauce for a healthier option.
  • 1 tablespoon White Miso Contributes creaminess and depth; substitute with tahini for a vegan option.
  • 1 teaspoon Sriracha Offers heat and spice; leave out for a milder salad.
  • 1 tablespoon Coconut Sugar Provides sweetness; maple syrup can be a delightful replacement.
  • 1 clove Minced Garlic Enhances flavor complexity; fresh versions are best, but powders can do in a pinch.
  • 1 teaspoon Grated Ginger Enhances flavor complexity; fresh versions are best, but powders can do in a pinch.
For Garnish
  • 2 tablespoons Toasted Sesame Seeds Adds nutty flavor and crunch; can switch to pumpkin seeds for a unique texture.
  • 1 teaspoon Red Pepper Flakes Provides an extra touch of heat; omit for milder salad lovers.

Equipment

  • blender
  • Skillet
  • Mixing Bowl
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Begin by toasting 1.5 tablespoons of sesame seeds in a dry skillet over medium heat for 5-7 minutes, until golden brown.
  2. Wash and peel the rainbow carrots, then julienne them into thin strips and place in a large mixing bowl.
  3. Add the chopped scallions, cilantro, and basil into the bowl with the carrots and gently toss together.
  4. In a blender, combine the dressing ingredients and blend until smooth and creamy.
  5. Pour the dressing over the carrot mixture and toss to coat evenly.
  6. Cover and refrigerate for at least 1 hour to allow flavors to meld.
  7. Serve in a bowl or on plates, garnished with toasted sesame seeds and red pepper flakes if desired.

Nutrition

Serving: 1salad bowlCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Use the freshest rainbow carrots for optimal flavor. Dress the salad immediately before serving to maintain crunchiness.

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