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Shaved Rainbow Carrot Sesame Salad Recipe
Ash Tyrrell

Shaved Rainbow Carrot Sesame Salad Recipe

I have to tell you, making this Shaved Rainbow Carrot Sesame Salad 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.
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.