Description
A vibrant, refreshing salad made with carrot ribbons, tossed in a tangy lemon vinaigrette, and topped with sesame seeds and fresh herbs. Light, crunchy, and packed with flavor.
Ingredients
Scale
- 4 large carrots, peeled into ribbons
- 1 tablespoon sesame seeds, lightly toasted
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, whisk together olive oil, lemon juice, rice vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
- Toast the sesame seeds in a dry skillet over medium heat for about 2 minutes until golden and fragrant. Set aside.
- Use a Y-peeler to shave the carrots into long ribbons and place them in a large mixing bowl.
- Pour the vinaigrette over the carrot ribbons and toss gently to coat.
- Let the salad sit for 10 to 15 minutes to allow the carrots to marinate and absorb the flavors.
- Add chopped parsley and toasted sesame seeds, then toss again just before serving.
- Serve chilled or at room temperature.
Notes
- Use rainbow carrots for a colorful twist.
- Add red pepper flakes for a spicy version.
- For extra crunch, toss in chopped nuts or seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: carrot salad, ribbon salad, vegan salad, summer salad, sesame carrot salad