Description
A quick and vibrant vegan salad featuring fresh carrot ribbons, green onions, and a zesty dressing.
Ingredients
Scale
- 4 medium Carrots (Spiralized or cut into ribbons)
- 2 stalks Green Onions (Thinly sliced)
- 1 optional Red Chili (Adjust based on spice preference)
- 3 tablespoons Soy Sauce (Use tamari for gluten-free)
- 2 tablespoons Rice Vinegar
- 1 tablespoon Toasted Sesame Oil (Substitute with regular sesame oil if needed)
- 1 Lime (Juice, freshly squeezed)
- 1 tablespoon Honey or Maple Syrup (Maple syrup for vegan option)
- 1 clove Garlic (Minced)
- 1 inch Fresh Ginger (Grated)
- 2 tablespoons Toasted Sesame Seeds (Sprinkle on just before serving)
- 4 tablespoons Chopped Fresh Cilantro (Can be substituted with another herb)
Instructions
- Wash and peel the carrots if needed.
- Make ribbons with a peeler or spiralizer.
- Cut green onions on the bias and slice the chili thinly.
- Whisk soy sauce, rice vinegar, sesame oil, lime juice, honey, garlic, and ginger.
- Taste the dressing and adjust salt or sweet.
- Toss carrots and green onions with most of the dressing.
- Let the salad sit for five minutes to meld the flavors.
- Add sliced chili if you want more heat.
- Just before serving, toss with sesame seeds and cilantro.
- Serve cold or at room temperature.
Notes
This salad is best served fresh, but can be stored in an airtight container in the fridge for up to two days if the dressing is kept separate.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: salad, vegan, carrots, healthy, Asian, quick