Description

This Asian Carrot Salad is crunchy and refreshing, and pairs well with many things. It’s vegan and gluten-free, and it’s a nice side dish to the meals and bowls you are already making. Vegan.

Ingredients

Units Scale

1 pound carrots, grated or use matchsticks (about 7-8 cups packed tight)
3 green onions, sliced
1/2-1 cup cilantro, chopped
1 teaspoon fresh ginger, grated
1 garlic clove, grated
2 tablespoons olive oil
3 tablespoons rice wine vinegar
1 1/2 tablespoons maple syrup, honey or sugar
1 tablespoon soy sauce or GF liquid aminos
1-2 teaspoons toasted sesame oil
1/4 teaspoon salt, more to taste
optional: 1 teaspoon sriracha or chili garlic sauce, or a pinch of cayenne.
3- 4 tablespoons toasted sesame seeds
optional: orange zest and toasted slivered almonds, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Assemble. Place the grated carrots, green onions, cilantro, grated ginger and garlic in a large bowl. Toss.
Dress and toss well. Add the olive oil, rice wine vinegar, maple, soy sauce, sesame oil and salt and pepper and toss well to combine.
Taste and season. Feel free to add sriracha or chili garlic sauce for a little heat. Adjust salt, maple, and vinegar to taste. If your carrots are not very sweet, a little more sweetness will elevate here.
Finish. Stir in the toasted sesame seeds, and sprinkle with optional orange zest and almonds!

Notes

Carrots: peel or scrub them well first. Grate them using a box-grater, or use the grater attachment on your food processor. You can also make log ribbons using a vegetable peeler.

Salad will keep up to 3-4 days in an airtight container in the fridge.

Nutrition

Serving Size: 1 cup
Calories: 102
Sugar: 5.9 g
Sodium: 282.6 mg
Fat: 6.7 g
Saturated Fat: 1 g
Carbohydrates: 10.4 g
Fiber: 2.4 g
Protein: 1.6 g
Cholesterol: 0 mg