Retinol Carrot Salad Sesame (Printable Version)
Crisp carrot salad with sesame, ginger, and fresh herbs; vegan, gluten-free, packed with flavor and nutrients.
# The Ingredients You'll 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)
# Step-by-Step Instructions:
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 Tips::
01 -
- Uses everyday ingredients found at most grocery stores
- makes the most of carrots to support skin health and immunity
- Comes together in just fifteen minutes and requires no cooking
- Vegan and gluten free friendly to suit many diets
02 -
- High in beta carotene for glowing skin and eye health
- Keeps well in the fridge up to one day making it perfect for meal prep
- The toasted sesame oil is my favorite part It brings everything together with a warm toasty aroma that reminds me of my dad’s kitchen where this salad first made a regular appearance Sometimes I sneak in extra ginger because I love the kick it gives
03 -
- Shred or julienne your carrots as evenly as possible for the best texture throughout the salad
- Use a microplane for grating ginger and garlic for a smoother dressing and easier blending
- Letting the salad sit briefly before serving makes a big difference to the overall flavor and tenderness