Description
A fresh and vibrant raw carrot ribbon salad featuring rainbow carrots tossed with a flavorful dressing of tamari, citrus, and toasted sesame, balanced with crunch from cashews and garnished with sesame seeds and microgreens. This quick and easy salad serves as a refreshing side or light appetizer packed with texture and bright flavors.
Ingredients
Salad
- 8-9 medium rainbow carrots (or regular carrots, about 1 ¼ pounds), peeled into ribbons
- 2 green onions, thinly sliced
- ¼ cup chopped toasted cashews (plus more for topping)
Dressing & Seasonings
- 1 clove garlic, finely grated or mashed
- ½ teaspoon fresh grated ginger
- 1 tablespoon toasted sesame seeds (plus more for garnish)
- 2 tablespoons gluten-free tamari (or coconut aminos)
- 1 tablespoon fresh citrus juice (lemon or orange)
- 1 tablespoon rice vinegar
- 2-3 teaspoons toasted sesame oil
- ½ teaspoon crushed red pepper flakes (or chili crisp)
- ½ teaspoon maple syrup (optional, for balance)
- Extra sliced green onion (for garnish)
- Microgreens (for garnish)
Instructions
- Peel the carrots: Using a vegetable peeler, shave the carrots into long thin ribbons directly into a large mixing bowl.
- Add aromatics and dressing ingredients: Add the thinly sliced green onions, finely grated garlic, fresh grated ginger, and toasted sesame seeds to the bowl.
- Mix dressing components: Pour in the gluten-free tamari, fresh citrus juice, rice vinegar, toasted sesame oil, crushed red pepper flakes, and optionally the maple syrup into the bowl with the carrots and aromatics.
- Toss to combine: Using clean hands or tongs, gently toss all ingredients together until the carrot ribbons are evenly coated with dressing and slightly softened but still crisp.
- Finish with crunch and serve: Fold in the chopped toasted cashews, then taste and adjust seasoning by adding more citrus, red pepper flakes, or salt if needed. Garnish with extra cashews, sesame seeds, additional sliced green onion, and microgreens. Serve immediately or chill for 10 to 15 minutes before serving.
Notes
- This salad can be made with regular orange carrots if rainbow carrots are unavailable.
- Maple syrup is optional but adds a nice balance to the acidity and spice.
- Allowing the salad to sit for 10-15 minutes before serving helps the flavors meld and softens the carrot ribbons slightly while keeping crispness.
- For a nut-free option, omit cashews and substitute with roasted pumpkin seeds or sunflower seeds.
- Use gluten-free tamari or coconut aminos to keep this dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
