Carrot Ribbon Salad
Posted: | Categories: Recipes | Tags:Add me to a bowl salad sides snacks winter
Carrot Ribbon Salad
I made this salad twice in one week, it’s that good. It’s great to add to a bowl, eat as a side to a rich meal, or use it to top sandwiches and burgers. It would bereally great served with sheet pan salmon. You can make it with white or rice vinegar—I prefer the clean punchiness of the white vinegar, but both add a nice kick of flavor. If you don’t have furikake (a Japanese condiment with nori, sesame seeds, and dried fish, sometimes found in different flavors and combinations), you can leave it out, but I love the umami it adds.
Ingredients
3 large carrots, peeled into ribbons
Juice of 1 lemon
1 garlic clove, grated (optional)
1 tablespoon tamari
2 tablespoons toasted sesame oil
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon white vinegar or rice vinegar
1 teaspoon sesame seeds
1 teaspoon furikake
Directions
Peel the exterior off the carrots then peel the carrots into ribbons. When it gets too skinny to peel, eat the remainder as a snack. (Cook’s treat!)
- In a large bowl, combine the lemon juice, garlic, tamari, sesame oil, salt, garlic powder, vinegar, sesame seeds, and furikake.
- Add the carrot ribbons to the bowl and toss to combine. Serve immediately as a side, with burgers, or add it to a bowl.
