Raw Carrot Salad
This raw carrot salad is refreshing, crunchy, spicy, and a little sweet. Made with thinly shaved carrot ribbons tossed in a sweet and spicy soy, honey, lime dressing, it's a great light side or snack!
Prep: 10 minutes
Total: 10 minutes
Servings: 4 servings
Ingredients
- 1 ¼ pounds carrots about 8 medium or 4 extra large
- 1 tablespoon rice vinegar
- Juice of 1 small lime about 1 tablespoon
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon pure maple syrup or honey
- 1 to 2 teaspoons chili crisp plus additional to taste
- ¼ cup thinly sliced green onions
- 1 tablespoon sesame seeds
Instructions
- Peel the carrots, then use a vegetable peeler to slice down the carrots cutting them into thin ribbons (a Y-shaped peeler like this works well). I like to use the peeler to cut off a few strips, flip the carrot over (the removed strips create a flat base), then work down the entire side until I've cut nearly all of it and have just a thin strip remaining on the cutting board. Place the carrots in a large bowl.
- Top with the rice vinegar, lime juice, soy sauce, sesame oil, maple syrup, chili crisp, green onions, and sesame seeds. Toss to combine.
- Taste and adjust the seasoning as desired. Enjoy immediately, or chill for 15 to 20 minutes if you prefer it extra cool and refreshing. I like to refrigerate for at least 5 minutes so the carrots soften up a bit.
Notes
TO STORE: Refrigerate in an airtight container for up to 4 days. Stir it to redistribute the dressing before serving.
Nutrition
Serving: 1(of 4)Calories: 108kcalCarbohydrates: 16gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 23746IUVitamin C: 11mgCalcium: 75mgIron: 1mg
