Colorful carrot ribbons get coated in a creamy tahini dressing spiked with punchy ginger and umami-rich soy sauce.
Lidey Heuck brings us this shavedcarrotsalad recipe in her new cookbookCooking in Real Life.
Its incredibly simple to whip up and does not skimp on flavor.
Photo:Jennifer Causey
Brightgingerbalances the saltiness of soy sauce in a creamy tahini dressing thats further enhanced with wisps of garlic.
Sliced scallions and toasted sesame seeds add final touches of flavor and texture.
Bulk it up and make it a meal.
Double the quantities of the dressing, whisk together, and set aside.
Ingredients
3Tbsp.tahini
3Tbsp.extra-virgin olive oil
3Tbsp.seasoned rice vinegar
2tsp.grated fresh ginger (from a 3-in.
piece)
1tsp.soy sauce or tamari
1smallclove garlic, grated (about 1/2 tsp.)
Add 1 tablespoon cold water and whisk until smooth and creamy.
Shave carrots into long ribbons with a mandoline or vegetable peeler and place in a large bowl.
Chop any leftover carrot pieces into matchsticks; add carrot matchsticks and scallions to carrot ribbons.
Pour dressing over carrots; use tongs to toss until evenly coated.
Sprinkle with sesame seeds, if desired.
Serve chilled or at room temperature.
Store the salad in the fridge for up to 24 hours.
2,000 calories a day is used for general nutrition advice.
