Ingredients
Scale
Salad:
- 1 ½ lbs (680g) carrots, peeled and ends trimmed
- ¼ cup finely chopped scallions
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh basil
- 1 ½ tbsp sesame seeds, toasted
Dressing:
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 ½ tbsp low sodium Tamari (you can also use soy sauce)
- 1 tbsp mild white miso
- 1 tsp sriracha
- 1 tsp coconut sugar
- 1 tsp finely minced fresh garlic
- 1 tsp of fresh ginger, grated
Instructions
- Heat a small pan to medium, then add 1.5 tablespoon sesame seeds and toast for 5-7 minutes, stirring frequently. Remove from heat once they’re lightly browned and fragrant.
- Wash and peel carrots. Then julienne the carrots and put in a large bowl. We used 1.5lbs or 680g of carrots in this recipe. Add chopped ¼ cup chopped scallions, 2 tablespoon cilantro, and 2 tablespoon basil and toss well to coat.
- Add all of the dressing ingredients to a small blender or food processor and blend for 15-20 seconds. If you don’t have a small food processor or blender, whisk the miso and tamari together until there are no lumps left and then add the rest of the dressing ingredients and whisk until mixed well. Pour over carrots and toss to coat well.
- Chill in the refrigerator for at least an hour to let flavors meld together. Serve topped with a few more toasted sesame seeds and some red pepper flakes.