Description
A refreshing salad with a mix of crunchy vegetables, tossed in a flavorful dressing.
Ingredients
Scale
- 4 large raw carrots, grated or julienned
- 1 cup shredded cabbage (optional, for added crunch)
- 1 red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 tablespoon sesame seeds (toasted if desired)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Grate or julienne the raw carrots and place them in a large mixing bowl.
- Thinly slice the red bell pepper and add it to the carrots. If using, shred the cabbage and mix it in as well.
- Add the chopped cilantro and sliced green onions to the vegetable mix.
- If you prefer toasted sesame seeds, lightly toast them in a dry skillet over medium heat for 2-3 minutes until golden. Set aside.
- In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, and minced garlic. Adjust sweetness with more honey/maple syrup if desired.
- Pour the dressing over the vegetable mixture and toss well to coat everything evenly.
- Add salt and pepper to taste. Mix again to ensure everything is seasoned properly.
- Allow the salad to sit for about 5-10 minutes. This waiting period helps the flavors meld together beautifully.
- Before serving, sprinkle the toasted sesame seeds on top for added texture and flavor.
Notes
- The salad can be made a few hours in advance for the flavors to develop.
- Feel free to customize with additional vegetables as desired.
- Prep Time: 15 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg