Shaved Carrot Salad with Sesame Rice Vinegar Dressing
A crisp, no-cook side salad with ribboned carrots and shaved vegetables tossed in a sharp sesame rice vinegar dressing -- ready in 15 minutes with minimal effort.
Servings 4 servings
Ingredients
- 6 medium carrots, peeled
- 2 ribs celery
- ½ medium green bell pepper
- ½ medium white onion
- ¼ cup fresh cilantro, chopped
Dressing
- 3 tablespoons rice vinegar
- ¼ cup toasted sesame oil
- 1 teaspoon white sesame seeds
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon sea salt
Instructions
- Using a vegetable peeler, run it along the length of each carrot to create long, thin ribbons. Rotate the carrot as you go and keep peeling until you've worked your way through all 6 medium carrots, peeled. Add the ribbons to a large bowl.
- Slice 2 ribs celery on a slight angle to get longer, prettier pieces. Slice ½ medium green bell pepper and ½ medium white onion as thin as you can with a sharp knife. Add everything to the bowl with the carrots. Add ¼ cup fresh cilantro, chopped and toss the vegetables together.
- In a small bowl, whisk together the 3 tablespoons rice vinegar, ¼ cup toasted sesame oil, 1 teaspoon white sesame seeds, ½ teaspoon crushed red pepper flakes, and ½ teaspoon sea salt. Pour over the vegetables and toss well to coat.
- Taste and add more salt if needed. Let the salad sit for 5 to 10 minutes before serving -- the vegetables will soften slightly while the dressing soaks in. Toss once more before plating.
Notes
Storage: This salad is best eaten the day it's made while the vegetables still have their crunch. If making ahead, keep the dressing separate and toss right before serving. Dressed leftovers keep in the fridge for up to 2 days.
Helpful Tips:
- Thin but not too thin: No mandoline needed here. A vegetable peeler is all you need for the carrots, and a sharp chef's knife handles everything else. The goal is thin, not perfect.
- Onion trick: If raw onion tends to run sharp for your family, soak the sliced onion in cold water for 5 minutes, then drain and pat dry before adding it in. It takes the bite right off without losing the flavor.
Nutrition
Calories: 175kcal | Carbohydrates: 12g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 376mg | Potassium: 404mg | Fiber: 4g | Sugar: 6g | Vitamin A: 15573IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 1mg