Raw Carrot Ribbon Salad
Thin carrot ribbons bring plenty of crunch to this bright sesame-citrus salad. Ginger, garlic, and tamari add savory flavor, while toasted cashews give every bite a satisfying finish. Serve it as a colorful side or a refreshing snack.
4
Servings
15 min
Prep time
No-cook
Method
Estimated Nutrition Per Serving
137
Calories
4g
Protein
17g
Carbs
7g
Fat
4g
Fiber
Ingredients:
- 8-9 medium rainbow carrots (peeled into ribbons)
- 2 green onions (thinly sliced, plus more for garnish)
- 1 clove garlic (finely grated or mashed)
- 1/2 tsp ginger (grated)
- 1 tbsp toasted sesame seeds (plus more for garnish)
- 2 tbsp gluten-free tamari (or coconut sminos)
- 1 tbsp lemon juice (or orange juice, or other fresh citrus juice)
- 1 tbsp rice vinegar
- 2-3 tsp toasted sesame oil
- 1/2 tsp crushed red pepper
- 1/2 tsp maple syrup (optional, for balance)
- 1/4 cup toasted cashews (chopped, plus morre for topping)
- microgreens (optional garnish)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Shave the carrots. Use a vegetable peeler to make long, thin ribbons from the CARROTS, then place them in a large mixing bowl.
- Add the flavorings. Add the GREEN ONIONS, GARLIC, GINGER, SESAME SEEDS, TAMARI, LEMON JUICE, RICE VINEGAR, SESAME OIL, and RED PEPPER FLAKES. Include the optional MAPLE SYRUP if desired.
- Toss gently. Mix until the ribbons are evenly dressed and slightly softened while retaining their crunch.
- Finish and serve. Fold in the TOASTED CASHEWS. Adjust to taste and add any optional toppings. Serve immediately or refrigerate for 10–15 minutes before serving.
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