Sesame Ginger Carrot Salad
Total Time
15 mins
Prep Time
15 mins
Rating
4.72 out of 5 stars
(21)
Ingredients
6
- 2 tablespoons grapeseed oil, or other neutral oil
- 2 tablespoons soy sauce or Tamari
- Juice of 1 large lime
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
- 2 small cloves garlic grated
- 1 teaspoon freshly grated ginger
- Crushed red pepper flakes, to taste
- 10 oz shredded carrots
- 1 large red bell pepper, seeded, stemmed, and chopped
- 1/2 cup packed chopped fresh cilantro
- 3 scallions sliced
- 1/2 cup chopped peanuts or cashews
- Kosher salt and black pepper, to taste
- For garnish: Sesame seeds and additional cilantro, if desired
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Preparation
Step 1
In a small bowl or jar, whisk together the oil, soy sauce, lime juice, brown sugar, sesame oil, garlic, ginger, and crushed red pepper flakes. Set aside.
Step 2
In a medium bowl, add the shredded carrots, red pepper, cilantro, scallions, and peanuts or cashews. Drizzle the salad with the dressing and toss with tongs until salad is well coated. Season with salt and pepper, to taste. Garnish with sesame seeds and fresh cilantro. Serve immediately.
Step 3
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Chef's notes
This salad is best the day it’s made, but you can store it in the fridge for up to three days.
If you don’t care for cilantro, Thai basil or regular basil would be good alternatives.
