Spiralized Seame Carrot Salad

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.

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By on June 24th, 2015

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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9 thoughts on “Spiralized Seame Carrot Salad”

  1. 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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