Ribbons of fresh carrots tossed with crisp green scallions and a honey-sesame vinaigrette make a beautiful and easy salad.
As of 4 p.m. yesterday, I had no clue what I was making for dinner. I had pulled some ground pork from the freezer and was thinking Asian, but wasn’t sure what to so with it and my meeting scheduled allowed me exactly zero minutes of time to give it another thought. After scanning my fridge, I decided to go with a simple larb (lemongrass, lime, scallions and shallots all on hand). I had some rice vermicelli, but I needed a vegetable. I had a boatload of carrots, so I pulled them out and started mixing.
The result? Really good! Crunchy and sweet, it balanced the super hot chilies I put in the larb. It’s also gorgeous if you can get your hands on mixed color carrots – I used purple, yellow and orange and topped it with bright green scallions and black and brown sesame seeds.But if orange carrots are what you’ve got, go for it. Still super yum.
This is a new fave and falls into the category of super quick a healthy sides, kind of like this ever popular easy Asian slaw.
- 3 large carrots, mixed colors if available
- 1 small clove garlic
- ⅛ tsp. Kosher salt
- 1 Tbsp. white vinegar
- 1 Tbsp. rice vinegar
- 1 tsp. honey
- 2 tsp. sesame oil
- 1 scallion thinly sliced
- 2 tsp. toasted sesame seeds, black and white if possible
- Using a peeler or spiralizer, cut carrots into ribbons. Set aside.
- Put the garlic and salt in a mortar and mash to a paste with a pestle. Scrape into a medium serving bowl. Add the vinegars, honey and oil and whisk to combine.
- Add the carrots and toss to coat. Sprinkle the scallions and sesame seeds over the top.
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