Sesame Ginger Carrot Salad
Try this no-cook, quick and colourful recipe. With all the favourite Asian flavours, this recipe is a great one to have in the repertoire, and the dressing can be made in advance and stored in the fridge for days. Crunchy, fresh and full of flavours we highly suggest you give it a try!
Substitutes:
- No cucumber? Try with celery instead.
- No coriander? Use fresh parsley instead.
- No soy sauce? Use tamari instead.
- No lime? Use lemon juice instead.
Prep time: 15 minutes
Cook time: 0 minute
Total time: 15 minutes
Servings: 2
Ingredients:
2 Carrot (shredded)
1 Red pepper (cut into cubes )
½ Cucumber (cut into cubes )
2 Spring onions (sliced)
10 g Fresh coriander (leaves picked )
1 tbsp Sesame seeds
For the dressing:
2 tbsp Sesame oil
2 tbsp Olive oil
2 tbsp Soy sauce
1 Garlic clove (grated )
1 tbsp Ginger (grated )
a pinch of Chilli flakes
1 Lime (juiced )
Recipe:
- In a small bowl or jar, whisk together all of the dressing ingredients. Set aside.
- In a large mixing bowl, add the carrots, red pepper, cucumber, spring onions and coriander.
- Pour the dressing over the vegetables and toss until the salad is well coated. Sprinkle with sesame seeds and serve.
How to store
Store the salad in an airtight container, in the fridge, for up to 3 days. The dressing can be made in advance and stored in an upcycled jar, in the fridge, for up to 6 days.
