Shaved Rainbow Carrot Sesame Salad

This vibrant and fresh vegan side dish features thinly shaved rainbow carrots, crisp cucumber, and bell pepper, all tossed in a rich, nutty sesame dressing. It's a delightful blend of textures and flavors, perfect as a healthy side or light meal.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 5

Total Time 25

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

Main Salad

2 cups rainbow carrots peeled and shaved into ribbons; purple ones have a hint of spice, yellow are often sweeter. Use a Y-peeler to get beautiful, long, delicate ribbons.
1 cup cucumber thinly sliced; English cucumbers are recommended for their thin skin and minimal seeds for a fantastic, juicy crunch.
0.5 cup red bell pepper thinly sliced; adds a pop of sweet, crisp color to the salad.
0.25 cup green onions chopped; use both the white and green parts for maximum flavor and color and a mild, fresh oniony bite.
0.25 cup fresh cilantro chopped; if you're not a fan of cilantro, fresh parsley or a little mint makes a lovely substitute.
0.25 cup toasted sesame seeds Toast in a dry pan over medium heat for 2-3 minutes until golden and fragrant to unlock a deep, nutty aroma.

For the Dressing

3 tablespoons sesame oil Use a good-quality, toasted sesame oil for the unmistakable rich, nutty taste that forms the flavor backbone.
2 tablespoons rice vinegar Its mild, slightly sweet acidity is perfect here; apple cider vinegar or white wine vinegar will work in a pinch.
1 tablespoon soy sauce Adds savory depth (umami!) and saltiness; for a gluten-free version, use tamari or coconut aminos.
1 tablespoon honey A touch of sweetness to balance the acidity; to keep this 100% vegan, swap in pure maple syrup.
1 teaspoon grated fresh ginger A little zingy wake-up call for your palate; use a microplane to avoid fibrous bits.
1 clove garlic minced; adjust to your taste for a little extra flavor.
1 pinch Salt to taste; start with a pinch after mixing the dressing, as the soy sauce adds a lot of salt already.
1 pinch black pepper to taste; add a pinch after mixing the dressing for a balanced flavor.

Equipment

Y-peeler
Mixing Bowl
Whisk
Microplane
Dry Pan

Method

Prepare the vegetables: Peel and shave rainbow carrots into delicate ribbons using a Y-peeler. Thinly slice the cucumber and red bell pepper. Chop the green onions and fresh cilantro.
Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until golden and fragrant. Set aside to cool.
For the dressing: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey (or maple syrup), grated fresh ginger, and minced garlic until well combined.
In a large mixing bowl, combine the shaved carrots, sliced cucumber, red bell pepper, chopped green onions, and cilantro.
Pour the prepared dressing over the vegetables and toss gently to ensure everything is evenly coated. Add the toasted sesame seeds and season with salt and black pepper to taste, keeping in mind the soy sauce adds a significant amount of salt.
Serve immediately as a fresh, crunchy, and vibrant side dish, or chill for a short period to allow the flavors to meld further.

Notes

This salad is wonderful as a light lunch or a refreshing side dish. It can be made a few hours ahead of time, but for the freshest crunch, add the dressing just before serving. Feel free to adjust the amount of ginger and garlic to your preference for a personalized flavor.