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Ingredients
Scale
- 1 pound carrots, grated or use matchsticks (about 7–8 cups packed tight)
- 3 green onions, sliced
- ½–1 cup cilantro, chopped
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, grated
- 2 tablespoons olive oil
- 3 tablespoons rice wine vinegar
- 1 ½ tablespoons maple syrup, honey or sugar
- 1 tablespoon soy sauce or gf liquid aminos
- 1–2 teaspoons toasted sesame oil
- ¼ teaspoon salt, more to taste
- optional: 1 teaspoon sriracha or chili garlic sauce, or a pinch of cayenne.
- 3– 4 tablespoons toasted sesame seeds
- optional: orange zest and toasted slivered almonds, for garnish
Instructions
- In a large bowl, combine the grated carrots, sliced green onions, chopped cilantro, grated ginger, and grated garlic. Toss to mix well.
- Drizzle in the olive oil, rice wine vinegar, maple syrup or sweetener, soy sauce, toasted sesame oil, and salt. Toss until all ingredients are well combined.
- For added heat, mix in sriracha or chili garlic sauce. Adjust the seasoning by adding more salt, maple syrup, or vinegar to suit your taste. If the carrots are not sweet, consider adding a bit more sweetness.
- Gently fold in the toasted sesame seeds and, if desired, garnish with orange zest and slivered almonds.
Notes
To save prep time, use pre-grated carrots or matchstick carrots from the store.
Adjust the sweetness by varying the amount of maple syrup or honey based on your preference.
This salad can be enjoyed immediately or chilled for a little while for enhanced flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg