Carrot Sesame Salad
A vibrant and fresh salad bursting with flavors from julienned carrots, cucumbers, and bell peppers, enhanced by toasted sesame oil and sesame seeds.
Ingredients
Salad Ingredients
- 1 cup carrots, julienned
- 1 whole red bell pepper, thinly sliced
- 1 whole yellow bell pepper, thinly sliced
- 1 whole cucumber, julienned
- 1 small beet, julienned (optional) Add for extra color and sweetness.
- 2 tablespoons fresh cilantro or parsley, chopped
- 2 teaspoons toasted sesame seeds Sprinkle on top before serving.
Dressing Ingredients
- 2 tablespoons toasted sesame oil Key flavor component.
- 1 tablespoon rice vinegar
- ΒΌ teaspoon salt Adjust to taste.
Instructions
Preparation
- Wash and peel all the vegetables.
- Julienne the carrots, beet (if using), and cucumber.
- Thinly slice the bell peppers.
Making the Dressing
- In a small bowl, whisk together the sesame oil, rice vinegar, and salt.
Mixing the Salad
- In a large mixing bowl, combine all the prepared vegetables along with the chopped herbs.
- Pour the freshly made dressing over the mixed vegetables.
- Toss the salad carefully to coat the vegetables with the dressing.
- Sprinkle the toasted sesame seeds on top before serving.
Serving
- For enhanced flavors, let the salad sit in the fridge for 15-30 minutes before serving, if desired.
Notes
To customize, add shredded cabbage, edamame, or fruits like mango for variation. Best served fresh but can be stored in an airtight container for up to 3 days.