Ingredients
For the Salad
- 1 ½ lbs (680g) carrots, peeled and ends trimmed
- ¼ cup finely chopped scallions
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh basil
- 1 ½ tbsp sesame seeds, toasted (plus extra for garnish)
For the Dressing
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 ½ tbsp low sodium Tamari or soy sauce
- 1 tbsp mild white miso
- 1 tsp sriracha
- 1 tsp coconut sugar
- 1 tsp finely minced fresh garlic
- 1 tsp fresh ginger, grated
Instructions
- Toast the sesame seeds: Heat a small pan over medium heat. Add 1.5 tablespoons of sesame seeds and toast for 5–7 minutes, stirring frequently, until they’re lightly browned and fragrant. Remove from heat and set aside.
- Prepare the carrots and herbs: Wash, peel, and trim the ends off the carrots. Using a julienne peeler or knife, cut them into long, thin strips. Place the julienned carrots in a large bowl, then add the chopped scallions, cilantro, and basil. Toss everything together to begin combining the flavors.
- Make the dressing: Add all dressing ingredients (rice vinegar, sesame oil, tamari, miso, sriracha, coconut sugar, garlic, and ginger) to a small blender or food processor and blend for 15–20 seconds until fully emulsified. If you don’t have a blender or processor, whisk the miso and tamari together until smooth, then add the remaining dressing ingredients and whisk until well combined.
- Dress the salad: Pour the prepared dressing over the carrot and herb mixture. Add the toasted sesame seeds, then toss everything thoroughly so the salad is evenly coated and the flavors meld.
- Chill and garnish: Cover and chill the dressed salad in the refrigerator for at least an hour to let the flavors develop. Before serving, sprinkle with a few extra toasted sesame seeds and red pepper flakes if desired.
Notes
- Carrot prep: Julienning gives the carrots the perfect texture for this salad. Consider using a specialized tool for easy prep.
- Carrot variety: Rainbow carrots add a beautiful, colorful touch but standard orange carrots work just as well.
- Seed alternatives: For sesame allergies, substitute with sunflower seeds, pumpkin seeds, or even peanuts.
- Storage: This salad keeps well dressed in an airtight container in the fridge for 2–3 days, making it a fantastic make-ahead option.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Side-dishes
- Method: No-cook
- Cuisine: Asian-American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 114
- Sugar: 6.5 g
- Sodium: 204 mg
- Fat: 6.1 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 5.2 g
- Trans Fat: 0 g
- Carbohydrates: 13.9 g
- Fiber: 3.7 g
- Protein: 2.2 g
- Cholesterol: 0 mg
