Crisp Asian Raw Carrot Salad – Tangy, Fresh and Vegan-Friendly

This Asian Raw Carrot Salad is a vibrant, gluten-free, and vegan-friendly side that takes only 10 minutes to prepare.

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Prep Time 10

Resting Time 5

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

3-4 carrots Fresh carrots Use fresh, firm carrots for the sweetest and crunchiest ribbons.
2 tablespoons Soy sauce Tamari is a great gluten-free alternative.
2 tablespoons Rice vinegar Can replace with apple cider vinegar or lime juice.
1 tablespoon Honey or maple syrup Adjust for sugar-free preferences.
1 pinch Chili flakes Consider fresh chili or sriracha for extra spice.
1 tablespoon Olive oil Opt for sesame oil for a more authentic flavor.
1 tablespoon Sesame seeds Use toasted seeds for enhanced flavor or sunflower seeds as a nut-free option.

For Serving

to taste Fresh herbs Cilantro or basil can add freshness.
to taste Additional veggies Bell peppers or scallions can enhance texture and flavor.

Equipment

Vegetable peeler
Mixing Bowl
whisk

Method

Preparation Steps

Wash and peel the fresh carrots. Use a vegetable peeler to create long, thin ribbons.
In a small bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, chili flakes, and olive oil.
In a large mixing bowl, add the carrot ribbons and pour the dressing over them. Gently toss to combine.
Allow the salad to sit for 5 minutes at room temperature before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 9000IUVitamin C: 6mgCalcium: 40mgIron: 0.6mg

Notes

Dress just before serving to maintain crunchiness. Store leftovers in an airtight container for up to three days, keeping extra toppings separate until serving.

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