Ingredients
Salad
- 1 lb whole carrots 454 g, weighed before trimming and peeling
- 1/4 cup thinly sliced scallions 25 g
- 1 tbsp ready-toasted sesame seeds 9 g
Dressing
- 2 tbsp fresh lime juice 30 ml
- 1 tbsp unseasoned rice vinegar 15 ml
- 1 tbsp reduced-sodium soy sauce 15 ml
- 2 tsp toasted sesame oil 10 ml
- 1 tsp pure maple syrup 5 ml
- 1 tsp finely grated fresh ginger 2 g
Equipment
- Colander
- Y-shaped vegetable peeler
- Cutting board
- Chef's knife
- Fine grater
- 3-quart mixing bowl
- Small bowl
- Fork
- Measuring cup and spoons
Instructions
Prepare and dress the salad
- Rinse the carrots, scallions and ginger under cool running water in a colander. Pat dry, then trim the carrot ends and scallion roots.
- Remove the carrots' outer peel. Lay a carrot on a cutting board and hold the broad end with your fingers behind the blade. Shave long ribbons away from your hand, turning the carrot as needed. Stop when the remaining core becomes awkward to hold and reserve it for another use.
- Thinly slice and measure the scallions. Finely grate and measure the ginger.
- Stir the lime juice, rice vinegar, soy sauce, toasted sesame oil, maple syrup and grated ginger together in a small bowl with a fork.
- Put the carrot ribbons and scallions in a 3-quart mixing bowl. Toss gently with the dressing, then let stand for 5 minutes.
- Fold in half of the toasted sesame seeds, scatter the rest over the top, and divide among four side servings. Serve promptly for the crispest texture.
Video
Notes
Use ready-toasted sesame seeds; no stovetop toasting is required. Contains sesame and soy; conventional soy sauce also contains wheat. For gluten-free preparation, use certified gluten-free tamari and check all ingredient labels. Refrigerate prepared vegetables and dressing separately and toss close to serving for the best texture.
The Cooking Foodie video demonstrates a related carrot ribbon salad technique; this recipe uses its own ginger-lime dressing and quantities.
Cost is an estimate in USD: about $3.20 for the whole recipe or $0.80 for each of four side servings. Ingredient prices vary by location and season.