Go Back

Best Rainbow Carrot Sesame Salad Recipe

This shaved rainbow carrot sesame salad is vibrant, crunchy, and irresistibly healthy. Made with colorful rainbow carrots, fresh herbs, toasted sesame seeds, and a bold sesame-ginger dressing, it’s a refreshing vegan side dish that’s perfect for meal prep, spring dinners, or light lunches.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Salad
Cuisine: Asian-Inspired
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs rainbow carrots peeled and julienned or shaved thin
  • ¼ cup scallions finely chopped
  • 2 tablespoons fresh cilantro chopped
  • 2 tablespoons fresh basil chopped
  • ¼ cup sesame seeds toasted
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons low-sodium tamari or soy sauce
  • 1 tablespoon white miso paste
  • 1 teaspoon sriracha
  • 1 tablespoon coconut sugar
  • 1 garlic clove minced
  • 1 teaspoon fresh ginger grated

Method
 

  1. Toast sesame seeds in a dry skillet over medium heat until golden and fragrant, then set aside to cool.
  2. Julienne or shave the rainbow carrots into thin strips and place them in a large mixing bowl.
  3. Add scallions, cilantro, and basil to the carrots and toss gently to combine.
  4. In a blender or food processor, blend sesame oil, rice vinegar, tamari, miso paste, sriracha, coconut sugar, garlic, and ginger until smooth.
  5. Pour the dressing over the carrot mixture and toss until evenly coated.
  6. Cover and refrigerate for at least 1 hour to allow flavors to develop.
  7. Sprinkle toasted sesame seeds on top just before serving.

Notes

For best flavor, allow the salad to chill for at least one hour before serving. The salad keeps well in the refrigerator for up to five days.