Asian Carrot Salad (Edit recipe)

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This asian carrot salad features fresh carrot ribbons tossed in a sweet and spicy rice wine vinegar and tamari dressing with fresh ginger, garlic, and sesame seeds. It’s a super healthy, flavorful side that comes together in minutes.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

12

Serves: 4

Ingredients

2 whole Carrots, thinly sliced lengthwise
0.25 cup Rice Wine Vinegar
0.25 cup Coconut Aminos, can sub soy sauce or tamari
2 Tbsp Balsamic Vinegar
1 clove Garlic, finely minced
1 Tbsp Ginger Root, grated *can sub pickled ginger
2 tsp Sesame Oil
1 tsp Pure Maple Syrup, *can sub honey
1 pinch Salt and Pepper, to taste
1 Tbsp Sweet Chili Sauce, optional
1 Tbsp Sesame Seeds, optional
1 tsp Red Pepper Flakes, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash the carrots and carefully slice them into thin, long ribbons. You can use a peeler, a spiralizer, a food processor, or a mandolin. Set aside in a bowl.
Combine the minced garlic, ginger, vinegar, sesame oil, balsamic vinegar, and maple syrup in a small bowl or mason jar. Whisk or shake to combine. Season with salt and pepper to taste.
If you enjoy some heat, add 1-2 teaspoons of sweet chilli sauce to taste.
Add the dressing to the carrots, toss well, cover, and allow to sit for 30 minutes. Top with sesame seeds and red pepper flakes. Enjoy!
This salad gets even better on days 2 and 3 after the flavors have had time to meld.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	102
Fat:	3 g
Carbohydrates:	16 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	620 mg
Fiber:	1 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.