Description
This crunchy, zesty gluten-free carrot salad is packed with beta-carotene, making it a skin-nourishing dish that’s as tasty as it is healthy.
Ingredients
Scale
- 5 large carrots, washed and peeled into ribbons (rainbow carrots recommended)
- 2 scallions, finely sliced
- 3 garlic cloves, minced
- Juice of 1 lime
- 2 tbsp gluten-free soy sauce or Tamari
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp granulated sugar (or honey)
- 1 tsp sesame seeds, lightly toasted
Instructions
- Ribbon the Carrots: Use a vegetable peeler to slice the carrots into long, thin ribbons.
- Mix Vegetables: Combine carrot ribbons, scallions, and garlic in a large mixing bowl.
- Whisk Dressing: In a small bowl, whisk together lime juice, soy sauce, rice vinegar, sesame oil, and sugar (or honey).
- Combine and Marinate: Pour dressing over the carrot mixture. Toss gently until well coated. Let sit for 30 minutes to marinate.
- Garnish and Serve: Top with toasted sesame seeds just before serving. Serve chilled or at room temperature
Notes
- For added crunch, toss in sliced almonds or sunflower seeds.
- Spice it up with gochugaru or a small amount of gochujang.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Korean
Nutrition
- Serving Size: 2
- Calories: 150
- Fat: 5g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g