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.
- 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
- 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.
- 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.