Anti Inflammatory Carrot-Ginger Salad

Total time28 min

Prep time15 min

Cook time3 min

4.7

(9)

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Ingredients

4 servings

1 lb carrots, peeled and coarsely grated or julienned
3 scallions, thinly sliced
2 tbsp sesame seeds

For the dressing

2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp neutral oil (such as avocado or canola oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 tbsp fresh ginger, finely grated
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Toast the sesame seeds in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer immediately to a small bowl to stop cooking.
2
Whisk together the rice vinegar, soy sauce, toasted sesame oil, neutral oil, grated ginger, and honey in a small bowl until smooth and fully combined. Stir in the red pepper flakes, if using.

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