Ingredients
Scale
- 1 1/2 lbs carrots, peeled and julienned
- 1/4 cup scallions, finely chopped
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh basil, chopped
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp low sodium Tamari (or soy sauce)
- 1 tbsp white miso
- 1 tsp sriracha
- 1 tsp coconut sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
Instructions
- Toast sesame seeds in a pan over medium heat until golden (about 5–7 minutes). Set aside.
- Julienne the carrots using a sharp knife or food processor and place them in a large mixing bowl.
- Add scallions, cilantro, and basil to the carrots; toss until combined.
- In a blender or food processor, blend sesame oil, rice vinegar, Tamari, miso, sriracha, coconut sugar, garlic, and ginger until smooth.
- Pour dressing over the carrot mixture and toss gently to coat evenly.
- Chill the salad for at least one hour before serving for optimal flavor blending.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg