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!
Foto: Well PlatedBahan-bahan
- 1 1/4 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)
- 1/4 cup thinly sliced green onions
- 1 tablespoon sesame seeds
Langkah-langkah
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.
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