Carrot Sesame Fresh Salad (Printer-Friendly Version)
A colorful blend of crisp carrots and fresh vegetables with nutty sesame oil dressing, ready in minutes.
# Required Ingredients:
→ Vegetables
01 -
250 grams carrots, peeled and julienned
02 -
100 grams red bell pepper, julienned
03 -
100 grams yellow bell pepper, julienned
04 -
150 grams cucumber, peeled and julienned
05 -
Optional: 100 grams beet, peeled and julienned
→ Herbs
06 -
15 grams fresh cilantro or parsley, chopped
→ Dressing
07 -
15 milliliters toasted sesame oil
08 -
15 milliliters rice vinegar
09 -
1 gram salt, or to taste
10 -
10 grams toasted sesame seeds
# Step-by-Step Instructions:
01 -
Wash, peel, and julienne carrots, bell peppers, cucumber, and beet if using into thin matchstick strips ensuring even texture and appearance.
02 -
Whisk together toasted sesame oil, rice vinegar, and salt in a small bowl until well combined; adjust seasoning to taste.
03 -
In a large mixing bowl, toss julienned vegetables with chopped herbs and pour the dressing over; mix thoroughly using tongs or salad spoons.
04 -
Sprinkle toasted sesame seeds evenly atop the salad; serve immediately or refrigerate for 15 to 30 minutes to allow flavors to meld.
# Handy Cooking Tips:
01 -
Use a mandoline or julienne peeler for uniformly thin vegetable strips to enhance texture and presentation.
02 -
Toast sesame seeds in a dry skillet over medium heat for 2 to 3 minutes until fragrant and golden.
03 -
Store dressing separately when meal prepping to maintain vegetable crispness.