Ingredients
Salad
- 450 g carrots about 1 pound, trimmed and peeled
- 2 scallions thinly sliced, 30 g
- 1 tablespoon toasted sesame seeds 9 g
Dressing
- 2 tablespoons unseasoned rice vinegar 30 ml
- 1 tablespoon reduced-sodium soy sauce 15 ml
- 2 teaspoons toasted sesame oil 9 g
- 1 teaspoon fresh ginger finely grated, 2 g
- 1 small clove garlic finely grated, 3 g
- 1/8 teaspoon black pepper 0.25 g
Equipment
- 1 vegetable peeler
- 1 Cutting board
- 1 large mixing bowl
- 1 Whisk
- 1 Tongs
Instructions
Method
- Wash and dry the carrots. Lay each carrot on a cutting board and shave thin ribbons with a vegetable peeler, working away from your supporting hand. Set aside the final narrow cores when they become awkward to hold.
- Whisk the vinegar, soy sauce, sesame oil, ginger, garlic and pepper in a large mixing bowl.
- Add the carrot ribbons and scallions. Lift and turn gently with tongs until evenly coated.
- Let stand for 5 minutes. Toss again, sprinkle with sesame seeds and serve. Refrigerate leftovers promptly.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 85kcalCarbohydrates: 12.5gProtein: 1.9gFat: 3.6gSaturated Fat: 0.5gSodium: 208mgFiber: 3.8gSugar: 5.6g
Notes
Nutrition is an estimate for one-quarter of the recipe, including all dressing. For the most distinct crunch, dress shortly before serving. Refrigerate leftovers and use within two days for best texture. Contains sesame, soy and, depending on the soy sauce, wheat. Estimate uses USDA matching ingredient records and the Marukan unseasoned rice-vinegar label. Unreported vinegar micronutrients and incomplete trans-fat data are not treated as zero.
