I have to tell you, making this Shaved Rainbow Carrot Sesame Salad Recipe was such a joyful experience! From the moment I started toasting the sesame seeds, my kitchen smelled heavenly, and I couldn’t wait to dig in.
The colorful carrot ribbons looked like a rainbow on my plate, making the salad almost too pretty to eat. I love how the sesame dressing adds a nutty, umami kick that’s irresistible.
After making it, I knew I had found a new favorite go-to salad for any season. You can also enjoy this vibrant salad alongside desserts like Roasted Cherry Brownies Recipe or Coconut Caramel Flan Recipe for a complete meal.
Ingredients
Here’s what you’ll need to make this flavorful and crunchy salad:
- ⅓ cup well-toasted sesame seeds – toasting brings out the nutty flavor; don’t skip it.
- 1½ tablespoons sesame oil – adds depth and richness to the dressing.
- 1 tablespoon soy sauce – opt for low-sodium if you prefer a lighter taste.
- 1 tablespoon dashi powder (or 1 scant teaspoon umami seasoning) – enhances savory notes.
- 1 tablespoon rice vinegar – balances the richness with a touch of acidity.
- 1 tablespoon water – helps thin out the dressing slightly.
- 1 teaspoon mirin – adds a subtle sweetness and depth.
- 1 teaspoon granulated garlic or garlic flakes – for a gentle garlicky kick.
- 1 teaspoon kosher salt, plus more as needed – adjust to taste.
- ½ teaspoon honey or maple syrup – optional sweetness to balance flavors.
- ¾ pound rainbow carrots, shaved with a vegetable peeler – fresh carrots work best for crunch and color.
- 3–4 scallions, sliced on the diagonal (optional) – adds freshness and a mild onion flavor.
Note: serves 6 to 8
Variations
You can customize this salad easily:
- Swap sesame oil with avocado or olive oil for a milder flavor.
- Use coconut aminos instead of soy sauce for a soy-free version.
- Replace honey with maple syrup to make it fully vegan.
- Add toasted almonds or sunflower seeds for extra crunch.
- Mix in fresh herbs like cilantro or parsley for a bright twist.
Cooking Time
Here’s how long you’ll need to make this salad:
- Prep Time: 15 minutes
- Cooking Time: 5 minutes (mainly for toasting sesame seeds)
- Total Time: 20 minutes
Equipment You Need
- Mortar and pestle – to crush sesame seeds for maximum flavor.
- Vegetable peeler – to shave carrots into thin, rainbow ribbons.
- Medium mixing bowl – to combine the dressing ingredients.
- Whisk – for blending the dressing evenly.
- Serving bowl – to toss and present the salad beautifully.
How to Make Shaved Rainbow Carrot Sesame Salad Recipe
Toast the Sesame Seeds
Start by heating a dry pan over medium heat. Toast the sesame seeds until golden and fragrant, then transfer them to a mortar and gently crush. This releases the natural oils and gives the dressing a crunchy texture.
Prepare the Dressing
In a medium bowl, whisk together the crushed sesame seeds, sesame oil, soy sauce, dashi powder, rice vinegar, water, mirin, garlic, salt, and honey. Taste and adjust seasoning as needed; the balance of nutty, salty, and sweet should be perfect.
Shave the Carrots
Use a vegetable peeler to create thin, colorful carrot ribbons. Fresh, raw carrots give the best texture and visual appeal. Place them in your serving bowl, ready to be coated with the dressing. This salad works beautifully alongside a sweet treat like Roasted Cherry Brownies Recipe for a well-rounded menu.
Combine and Serve
Pour the dressing over the carrot ribbons and toss until evenly coated. Sprinkle sliced scallions on top if desired and serve immediately for the freshest flavor and crunch.
Additional Tips for Making this Recipe Better
From my experience making this salad, a few tweaks make a big difference:
- I always toast the sesame seeds lightly; it really amplifies the nutty aroma.
- I use a mortar and pestle instead of a food processor to preserve some crunch in the seeds.
- I shave carrots just before serving to keep them crisp and colorful.
- I add a touch of extra mirin if the salad needs a subtle sweetness.
- I sometimes chill the salad for 10 minutes to let flavors meld, but not too long or the carrots lose crunch.
How to Serve Shaved Rainbow Carrot Sesame Salad Recipe
This salad is perfect on its own or as a side dish. I like to serve it in a shallow bowl to showcase the vibrant colors. Garnishing with extra sesame seeds or a drizzle of tahini adds visual appeal. It pairs wonderfully with grilled chicken, fish, or a hearty grain bowl.
Nutritional Information
Here’s a quick snapshot of what you’re enjoying with each serving:
- Calories: ~120 per serving
- Protein: 3g
- Carbohydrates: 10g
- Fat: 8g
Make Ahead and Storage
- Storing: Keep in an airtight container in the fridge for up to 2 days. The carrots may soften slightly, but the flavors stay fresh.
- Freezing: This salad isn’t suitable for freezing, as raw carrots lose texture.
- Reheating: Serve cold or at room temperature; reheating isn’t needed.
Why You’ll Love This Recipe
Here’s why this salad has quickly become my favorite:
- It’s easy to prepare, with only 20 minutes from start to finish.
- The vibrant colors make it visually stunning for any table.
- It’s versatile and can fit vegan, gluten-free, or dairy-free diets.
- The nutty, umami sesame dressing elevates simple ingredients into something special.
- You can customize with herbs, seeds, or extra crunch to suit your taste.
Shaved Rainbow Carrot Sesame Salad Recipe
Ingredients
Method
- Start by heating a dry pan over medium heat. Toast the sesame seeds until golden and fragrant, then transfer them to a mortar and gently crush. This releases the natural oils and gives the dressing a crunchy texture.
- In a medium bowl, whisk together the crushed sesame seeds, sesame oil, soy sauce, dashi powder, rice vinegar, water, mirin, garlic, salt, and honey. Taste and adjust seasoning as needed; the balance of nutty, salty, and sweet should be perfect.
- Use a vegetable peeler to create thin, colorful carrot ribbons. Fresh, raw carrots give the best texture and visual appeal. Place them in your serving bowl, ready to be coated with the dressing.
- Pour the dressing over the carrot ribbons and toss until evenly coated. Sprinkle sliced scallions on top if desired and serve immediately for the freshest flavor and crunch.
Notes
- I always toast the sesame seeds lightly; it really amplifies the nutty aroma.
- I use a mortar and pestle instead of a food processor to preserve some crunch in the seeds.
- I shave carrots just before serving to keep them crisp and colorful.
- I add a touch of extra mirin if the salad needs a subtle sweetness.
- I sometimes chill the salad for 10 minutes to let flavors meld, but not too long or the carrots lose crunch.
