Ingredients
Salad Ingredients
- 4 large carrots
- 1 shallot, finely diced
- 2-3 tablespoons chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
Dressing
- 1 tablespoon toasted sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- Zest and juice of 1 small lemon
Instructions
- Peel the Carrots: Using a vegetable peeler, remove the outer layer of the carrots and discard it. Continue peeling the carrots into thin ribbons and add them directly to a large mixing bowl.
- Prepare Shallots and Cilantro: Finely dice the shallot and chop the fresh cilantro, then add both to the bowl with the carrots.
- Add Dressing Ingredients: Pour in the toasted sesame oil, soy sauce, rice vinegar, and add the lemon zest along with the lemon juice over the bowl’s contents. Sprinkle the toasted sesame seeds on top.
- Toss the Salad: Gently stir all the ingredients together until the carrots and herbs are evenly coated with the flavorful dressing.
- Serve: Serve the salad immediately for the freshest taste or chill before serving if preferred.
Notes
- Store any leftover salad in an airtight container in the refrigerator for up to 3-4 days.
- For best flavor, use fresh cilantro; if you dislike cilantro, substitute with fresh parsley.
- If you prefer thicker carrot pieces, julienne the carrots instead of peeling into thin ribbons.
- To add a spicy kick, incorporate chili flakes or fresh chopped chilies into the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten Free, Vegetarian
