Ingredients
Salad
- 1 lb carrots 450 g after trimming; large, straight carrots are easiest to shave
- 2 scallions about 30 g, white and green parts
- 1 tablespoon toasted whole sesame seeds about 9 g; ready-toasted, unsalted
Dressing
- 1 tablespoon unseasoned rice vinegar 15 ml
- 1 tablespoon reduced-sodium soy sauce 15 ml
- 1 tablespoon toasted sesame oil 15 ml; about 13.6 g
- 1 teaspoon honey about 7 g
- 1 teaspoon finely grated fresh ginger about 2 g
Equipment
- Vegetable peeler a Y-peeler is useful
- Knife and cutting board
- Fine grater for ginger
- Large mixing bowl
- Small bowl and whisk for dressing
- Measuring spoons
Instructions
- Wash and dry the carrots, trim the ends and peel away the outer skin. Lay a carrot securely on a cutting board and shave lengthwise with a vegetable peeler, working away from your fingers. Rotate as needed. Stop when the remaining piece is too thin to hold safely, then finely slice that piece and add it with the ribbons to a large bowl.
- Wash, dry and trim the scallions. Thinly slice the white and green parts and add them to the carrots.
- In a small bowl, whisk the rice vinegar, reduced-sodium soy sauce, toasted sesame oil, honey and grated ginger until the honey dissolves and the dressing is combined.
- Pour the dressing over the carrots and scallions. Gently lift and turn the ribbons for about 30 seconds, until evenly coated and flexible but still crisp. Scatter over the toasted sesame seeds and divide among four side bowls. Serve right away for the firmest crunch.
Nutrition
Serving: 1of 4 side servingsCalories: 100kcalCarbohydrates: 13.7gProtein: 2.1gFat: 4.8gSaturated Fat: 0.7gSodium: 227mgFiber: 3.7gSugar: 7g
Video
Notes
Carrots: Weigh after trimming. Use the edible thin center pieces, finely sliced, rather than trying to peel close to your fingers. A little variation in ribbon size is normal.
Storage: Keep undressed carrots and dressing in separate covered containers overnight. Refrigerate dressed leftovers promptly at 40°F (4°C) or colder and use within 2 days; the ribbons soften as they sit. Refrigerate within 2 hours, or within 1 hour above 90°F (32°C). Freezing is not recommended for the intended crisp texture.
Estimates: Nutrition is per quarter recipe, including all dressing, based on generic produce, whole toasted sesame seeds, sesame oil, honey and the Kikkoman less-sodium soy-sauce label. Actual values vary with brand, trimming and portion size. Estimated cost is US$2.60 for the whole recipe, or US$0.65 for each of four side servings, using prorated sample US grocery prices and small pantry allowances; excludes tax, delivery and unused package contents.
Allergens and variations: Contains sesame and soy; ordinary soy sauce contains wheat. For a vegan version, use 1 teaspoon maple syrup instead of honey. For gluten-free needs, use labeled gluten-free tamari and check every ingredient.
Video: The Cooking Foodie demonstrates the same carrot-ribbon and sesame-ginger dressing method. This card uses a weighed 450 g of carrots, more ginger, reduced-sodium soy sauce and ready-toasted seeds, without added salt. Follow the quantities above.
