Carrot Sesame Crunch Salad (Printable Version)
# What You'll Need:
→ Vegetables
01 -
300 g carrots, washed and julienned
02 -
100 g red bell pepper, julienned
03 -
100 g yellow bell pepper, julienned
04 -
100 g cucumber, peeled and julienned
05 -
Optional: 50 g beet, peeled and julienned
→ Herbs
06 -
15 g fresh cilantro or parsley, roughly chopped
→ Dressing
07 -
30 ml toasted sesame oil
08 -
15 ml rice vinegar
09 -
Pinch of salt
10 -
15 g toasted sesame seeds
# Step-by-Step Directions:
01 -
Wash and peel carrots, cucumber, and beet if using. Julienne all vegetables into thin, uniform matchstick strips for consistent texture and appearance.
02 -
In a small bowl, whisk together toasted sesame oil, rice vinegar, and a pinch of salt. Adjust the balance of acidity and nuttiness to taste.
03 -
Place all julienned vegetables and chopped herbs in a large mixing bowl. Pour the dressing over and toss thoroughly with tongs or salad spoons for even coating.
04 -
Sprinkle toasted sesame seeds generously over the salad. Serve immediately or refrigerate for 15–30 minutes to allow flavors to meld before serving.
# Helpful Notes:
01 -
For optimal crispness when meal prepping, store dressing separately and combine just before serving.