Retinol Carrot Salad Sesame (Printable Version)
# What You Need:
→ Vegetables
01 -
3 large carrots, peeled and julienned or grated
02 -
2 green onions, thinly sliced
→ Dressing
03 -
2 tbsp toasted sesame oil
04 -
1 tbsp rice vinegar
05 -
1 tbsp low-sodium soy sauce (use tamari for gluten-free)
06 -
1 clove garlic, finely minced
07 -
1 tsp maple syrup or honey
08 -
1 tsp freshly grated ginger
→ Garnish
09 -
1 tbsp toasted sesame seeds
10 -
Fresh cilantro or parsley, chopped (optional)
# Steps to Follow:
01 -
In a large bowl, combine the julienned carrots and sliced green onions.
02 -
In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, minced garlic, maple syrup (or honey), and grated ginger until well combined.
03 -
Pour the dressing over the carrots and green onions. Toss thoroughly to coat all the vegetables.
04 -
Let the salad sit for 5 minutes to allow the flavors to meld.
05 -
Sprinkle with toasted sesame seeds and garnish with fresh cilantro or parsley, if desired. Serve immediately, or refrigerate for up to 24 hours for enhanced flavor.
# Additional Notes:
01 -
For extra crunch, add thinly sliced radishes or cucumber.
02 -
Swap maple syrup for honey if preferred (note: honey is not vegan).
03 -
Pair with grilled chicken, tofu, or fish for a more substantial meal.
04 -
A splash of lime juice adds brightness.