Description
This vibrant Carrot Salad features ribboned carrots tossed in a tangy dressing made with rice wine vinegar, soy sauce, toasted sesame oil, garlic, and ginger. Enhanced with a touch of crushed red pepper flakes and garnished with toasted sesame seeds and green onions, this salad is quick to prepare and perfect as a refreshing side dish.
Ingredients
Salad Dressing
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 small garlic clove, finely grated
- 1 teaspoon grated ginger
- Pinch crushed red pepper flakes
Salad
- 4 large carrots, peeled and ribboned
- 3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Dressing: In a large bowl, whisk together the rice wine vinegar, soy sauce, toasted sesame oil, finely grated garlic, grated ginger, and a pinch of crushed red pepper flakes until well combined to create a flavorful dressing.
- Add Vegetables: Add the ribboned carrots and thinly sliced green onions to the bowl. Gently toss everything together to ensure the vegetables are evenly coated with the dressing.
- Season and Serve: Sprinkle the toasted sesame seeds over the salad. Let the salad sit for 5 minutes to allow the carrots to soften slightly and the flavors to meld. Toss again before serving for a fresh, crisp, and flavorful carrot salad.
Notes
- Ribboning the carrots with a vegetable peeler makes for a nice texture and presentation.
- Letting the salad sit briefly allows the carrots to soften and absorb flavors.
- Adjust the amount of crushed red pepper flakes to control the heat level.
- Can be served chilled or at room temperature.
- For added protein, consider topping with toasted nuts or seeds.
