Fish Free Carrot-Ginger Salad
Total time28 min
Prep time15 min
Cook time3 min
4.7(9)
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Learn more →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)
- 1 tbsp fresh ginger, finely grated
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 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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