Spiralized Seame Carrot Salad

By On 9 Comments

Carrots stand in for seaweed in this refreshing, Asian-inspired salad. Serve it with hoisin glazed chicken kebabs or pack it in a basket with my favorite ham + asparagus picnic sandwiches.
Spiralized Sesame Carrot Salad

Last summer, Shawn and I stopped by the co-op for a picnic dinner and I impulsively grabbed a container of sesame carrot salad. I can’t remember what else I ate that night, but the carrot salad is permanently seared into my memory – it was so good! Of course I had to recreate it at home.

This easy recipe has a lot of the same flavors as seaweed salad (one of my favorites!), with carrots standing in for the seaweed. Since carrots can be pretty intense on their own, I also added a generous helping of cucumber to add some lightness to the dish.

In the original recipe, the carrots were cut into a fine julienne but I decided to spiralize mine instead. I love those little curlicues! (I bought this spiralizer earlier this spring and I’m obsessed – it makes vegetables so fun! Shawn isn’t one to get excited about vegetables, but he’s been requesting zuchinni noodles on weekly basis since the first time I made them.) If you don’t have a spiralizer, you can still make this salad – use a julienne peeler or shred the carrots on a box grater instead.

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Spiralized Sesame Carrot Salad

Spiralized Carrot Salad

Spiralized Carrot Salad

Yield: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 4 [b]carrots[/b]
  • 1 [b]cucumber[/b]
  • 2 [b]scallions[/b], chopped
  • 2 tablespoons [b]rice wine vinegar[/b]
  • 1 tablespoon[b] sesame oil[/b]
  • 1 [b]lime[/b], juiced
  • 2 teaspoons grated [b]ginger[/b]
  • 2 teaspoons [b]soy sauce[/b]
  • 1 teaspoon [b]sesame seeds[/b]

Instructions

  2. Use a spiralizer or julienne peeler to cut the carrot and cucumber into long, thin strips. Place in a large bowl. Toss with the scallions.
  3. In a small bowl, whisk together the vinegar, lime juice, ginger and soy sauce. Pour over the carrots. Turn to coat well. Sprinkle with sesame seeds. Cover and refrigerate at least 1 hour.
© Lauren Keating
Spiralized Seame Carrot Salad 1

 

Comments

  1. Cookin Canuck says

    06/28 at 1:44 pm

    This is exactly the sort of dish I gravitate towards at picnics – especially when it involves Asian flavors. Now that I have a spiralizer, I will have to try this!

    Reply

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