Asian Raw Carrot Salad

A refreshing and vibrant salad with shaved carrots, zesty dressing, and fresh herbs, perfect for any occasion.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Asian, Healthy

Calories: 150

Salad Ingredients

4 medium medium carrots, shaved into ribbons Choose organic if possible for best flavor
1 tablespoon rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1-2 teaspoons honey or maple syrup (for vegan option) Adjust sweetness to taste
1 teaspoon chili flakes Adjust to taste
2.5 tablespoons olive oil
1 tablespoon toasted sesame seeds
0.5 splash lime or lemon juice
to taste salt
to taste thinly sliced scallions
to taste fresh herbs (mint, cilantro, Thai basil)
to taste crushed peanuts or toasted cashews

Preparation

Shave the carrots into ribbons using a vegetable peeler or mandoline.
In a bowl, whisk together the rice vinegar, soy sauce, sweetener, chili flakes, and olive oil to make the dressing.
Add the carrot ribbons into the bowl with the dressing and toss until they are evenly coated.
Garnish with toasted sesame seeds, a squeeze of citrus, scallions, and selected herbs before serving.

Serving: 1gCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 200mgFiber: 4gSugar: 3g

For optimal texture, refrigerate leftovers in an airtight container and consume within 2-3 days. Avoid mixing dressing with salad before storage.

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