Ingredients
Scale
- 1 1/2 lbs carrots, peeled and julienned
- 1/4 cup scallions, finely chopped
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh basil, chopped
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp low sodium Tamari (or soy sauce)
- 2 tbsp white miso
- 1-2 tsp sriracha
- 1 tbsp coconut sugar
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 2 tbsp sesame seeds
Instructions
- Toast sesame seeds in a pan over medium heat until golden and fragrant (about 5-7 minutes). Set aside.
- Julienne the carrots using a sharp knife or food processor and place them in a large bowl.
- Add scallions, cilantro, and basil to the carrots; toss to combine.
- In a blender or food processor, combine dressing ingredients; blend until smooth.
- Pour dressing over the carrot mixture; toss to evenly coat.
- Chill for at least one hour before serving to allow flavors to meld.
Notes
For best texture, store in an airtight container for 1-3 days and keep extra dressing separate if making in advance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
