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You are here: Home / Healthy Salad Recipes / Spiralized Seame Carrot Salad

Spiralized Seame Carrot Salad

By Lauren Keating On 06/24 9 Comments

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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.

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

Instructions

  1. 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.
  2. 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Lauren Keating
Spiralized Seame Carrot Salad 1

 

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Tagged with: Asian// Light// Summer9 Comments

My Cookbooks

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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
  2. Anna @ Crunchy Creamy Sweet says

    06/25 at 11:16 am

    I really need to start using my spiralizer! This salad looks fabulous!

    Reply
  3. The Food Hunter says

    06/25 at 10:00 am

    First I need to get a spiralizer…they just look fun. I like the carrot for seaweed substitution..

    Reply
  4. Lana | Never Enough Thyme says

    06/25 at 8:55 am

    I *must* have a spiralizer now. Must. And I love the Asian-inspired dressing you’ve used here – so much flavor!

    Reply
  5. Erin @ Texanerin Baking says

    06/25 at 8:26 am

    Ooh! I want to try this for my husband. I really need a spiralizer! They seem so useful.

    Reply
  6. Ashley @ Wishes & Dishes says

    06/24 at 11:57 pm

    I love that you spiralized the carrots! This looks so gorgeous!

    Reply
  7. Christine from Cook the Story says

    06/24 at 10:13 am

    There’s a not thing that I’ll ever hate about spiralized salads. Those twists could get a veggie hater to gobble them up.

    Reply
  8. Kate @ Diethood says

    06/24 at 9:55 am

    So many great flavors in one bowl! Now I think I’ve finally been convinced to get me a spiralizer!

    Reply
  9. Lauren Kelly Nutrition says

    06/24 at 9:39 am

    I love all of these flavors! I can’t wait to make this!

    Reply

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Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients.

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