Sesame‑Ginger Carrot Salad

Ingredients

Ingredients

• 2 cups carrots, shredded
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce (gluten‑free)
• 1 tsp fresh ginger, grated
• 1 tsp garlic, minced
• 1 tsp honey or agave nectar (optional)
• 1 tbsp sesame seeds, toasted
• 2 tbsp green onions, sliced
• a pinch red pepper flakes

Instructions

1. Peel and grate the fresh ginger.
2. Peel and mince the garlic.
3. Shred the carrots using a box grater or food processor.
4. Whisk together sesame oil, rice vinegar, soy sauce, ginger, garlic, and honey or agave in a large bowl.
5. Add the shredded carrots to the dressing and toss until evenly coated.
6. Sprinkle toasted sesame seeds and sliced green onions over the salad.
7. Taste and adjust seasoning with a little more soy sauce or a pinch of salt if desired.
8. Let the salad rest for 5 minutes before serving to allow the flavors to meld.

Notes

For extra crunch, add sliced almonds or cucumber ribbons. This salad keeps well in the refrigerator for up to 2 days.