Description
Sweet, spicy, and crunchy, this vibrant carrot salad is perfect as a light lunch or side dish. Add shrimp for extra protein!
Ingredients
Units
Scale
- 1 lbs (454 g) carrots, peeled into strips
- 1/4 cup unhulled sesame seeds, toasted
- 1 thumb-sized piece fresh ginger, grated
- 3 tablespoons oil
- 1 tablespoon maple syrup
- 1 tablespoon rice or white wine vinegar
- 1/4 tsp coriander seeds, crushed
- pinch sea salt
- pinch dried pepper flakes
- sprouts for topping
Instructions
- Peel the carrots into long, thin strips using a peeler.
- In a bowl, mix the shaved carrots with the remaining ingredients.
- Let the mixture sit for at least 15 minutes before serving.
- Top with sprouts and toasted sesame seeds.
Notes
- For optimal flavor, toast the sesame seeds in a dry pan over medium heat until fragrant.
- To make this a complete meal, add cooked shrimp or chickpeas for extra protein.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the flavors will deepen.
- Prep Time: 10 minutes
- Cook Time: 15 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 3
- Protein: 2