Description
Sesame carrot salad is a beautiful feast for the senses! Rainbow carrots are julienned and dressed with an Asian-inspired miso sesame dressing.
Ingredients
Scale
- 1 pound rainbow carrots, washed, peeled, and ends trimmed
- 1 teaspoon kosher salt for blanching the carrots
- 2 green onions, (both white and green parts) thinly sliced on a bias (about 1/4 cup)
- 1–1/2 tablespoons cilantro, finely minced
- 1 teaspoon mint, finely minced
- 2 tablespoons sesame seeds, toasted
Miso Sesame Dressing
- 3 tablespoons rice vinegar
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 clove garlic, finely minced
- 1 teaspoon fresh ginger, finely minced
- 1/2 teaspoon kosher salt
- Pinch of black pepper
- 1/2 – 1 teaspoon sriracha
- 1–2 tablespoons sesame oil (to taste)
Instructions
- In a small frying pan over medium heat, toast the sesame seeds for 5-7 minutes, stirring frequently until they become fragrant and begin to turn golden brown. Remove the seeds from the pan and set them aside.
- You can use the same small frying pan to bring 2 cups of water to a simmer. Add a teaspoon of kosher salt.
- Prepare a medium bowl with ice and about 1 cup cold water to shock the carrots once they are lightly blanched
- Working in batches, add half of the carrots to the lightly boiling water for 30-45 seconds. (The carrots will begin change color but will still be crunchy) Use a slotted spoon or strainer spoon to immediately transfer the carrots to the ice water and let cool for several minutes. Then repeat with the remaining carrots.
- Drain the water and pat the carrots very dry. Arrange the carrots and green onions slices in a serving bowl.
- In a small blender or food processor, combine the dressing ingredients, except the sesame oil and blend for 30 -45 seconds until smooth.
- Add 1 tablespoon of the sesame oil to the dressing and stir well. Tasted add the remaining sesame oil to your personal preference.
- Pour the dressing over the carrots and toss to combine. Sprinkle with the minced cilantro and mint and top with the toasted sesame seeds.
- Chill the sesame carrot salad in the refrigerator to at least an hour to allow the flavors to mellow together.
- Garnish with a sprinkle of sesame seeds and serve.
Notes
This make ahead salad is fantastic since it improves with some time in the refrigerator.
Store any leftover salad in an airtight container for 3-5 days.
