Buzz
Photo by Jennifer CauseyIf you’re in search of a refreshing side salad that offers a bit of tang and creaminess, look no further. Lidey Heuck shares her shaved carrot salad recipe from her cookbook Cooking in Real Life. It’s quick and easy to prepare, yet bursting with flavor. Zesty ginger pairs perfectly with the savory soy sauce in a creamy tahini dressing, enhanced by a touch of garlic. Finely sliced scallions and toasted sesame seeds add an extra layer of flavor and crunch. This vibrant and healthy side dish complements grilled meats, steamed fish, and even homemade sushi beautifully.
Turn this into a full meal by doubling the dressing ingredients, whisking them together, and setting them aside. Toss the carrot ribbons with cooked rice noodles, lettuce, and either shredded chicken or seared tofu, then drizzle with the dressing to taste.
Ingredients
-
3 Tablespoons tahini
-
3 Tablespoons extra-virgin olive oil
-
3 Tablespoons seasoned rice vinegar
-
2 Teaspoons fresh grated ginger (from a 3-inch piece)
-
1 Teaspoon soy sauce or tamari
-
1 small clove garlic, grated (about 1/2 teaspoon)
-
1/2 Teaspoon kosher salt
-
6 medium carrots, peeled and trimmed
-
1/2 Cup thinly sliced scallions (from 2 or 3 scallions)
-
1 Teaspoon toasted sesame seeds (optional)
Directions
-
In a medium bowl, whisk together tahini, olive oil, rice vinegar, ginger, soy sauce, garlic, and salt until just combined. Add 1 tablespoon of cold water and continue whisking until the mixture is smooth and creamy.
-
Using a mandoline or vegetable peeler, shave the carrots into long, thin ribbons and place them in a large bowl. (If using a peeler, hold each carrot flat against the cutting board with one hand and peel with the other hand.) Cut any leftover carrot pieces into matchsticks; add these matchsticks along with the sliced scallions to the bowl of carrot ribbons.
-
Pour the dressing over the carrots and toss with tongs until evenly coated. If desired, sprinkle sesame seeds on top. Serve chilled or at room temperature.
Store leftovers in the fridge for up to 24 hours.
Nutritional Information (per serving)
| 128 | Calories |
| 11g | Fat |
| 6g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 128 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 2g | 8% |
| Cholesterol 0mg | 0% |
| Sodium 192mg | 8% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 2g | 7% |
| Total Sugars 2g | |
| Protein 2g | 4% |
| Vitamin C 4mg | 4% |
| Calcium 36mg | 3% |
| Iron 1mg | 4% |
| Potassium 174mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
