Spicy Sesame Carrot Ribbon Salad
Ribbons of rainbow carrots and cucumber get tossed with a spicy sesame lime dressing filled with cilantro, garlic, and ginger.
Ingredients
- 4 large carrots*
- 1 large cucumber**
- 1 cup cilantro about 1/2 a bunch
- 1 garlic clove
- 1- inch piece fresh ginger
- 1/4 cup tahini
- 1/3 cup water
- 2 Tablespoons olive oil
- 1 Tablespoon maple syrup
- 1 lime juiced and zested
- 1/2 teaspoon salt
- 1/4 teaspoon each black pepper and cayenne pepper optional, for extra heat
- 1 Tablespoon sesame seeds for topping
Instructions
- 1. Using a vegetable peeler, shave the carrots and cucumber into ribbons. This works best if you leave the vegetables flat on a cutting board and firmly slide a peeler from one end to the other, flipping them over halfway through. Alternately, hold the carrots upright by the thickest end peel down towards the counter. Stop when you've peeled as much carrot as possible, and when you reach the seeds in the center of the cucumber. Put carrot ribbons into large serving bowl.
- 2. Add all dressing ingredients to a blender and blend until smooth.
- 3. Pour dressing over salad, toss to combine, and sprinkle with sesame seeds. Serve immediately as a side dish, or top with extras like grilled salmon, chicken, shrimp, and avocado for a meal.
Notes
*The larger the carrots, the thicker your ribbons will be. Any size carrot will work, just use more if they are smaller. I used rainbow carrots, but all orange would be equally delicious.
**I used an English cucumber (aka hothouse cucumber, seedless cucumber, etc). These are the large, long cucumbers with a thin skin and relatively few seeds. As with the carrots, the longer/thicker the cucumber, the longer and thicker the ribbons will be.
**I used an English cucumber (aka hothouse cucumber, seedless cucumber, etc). These are the large, long cucumbers with a thin skin and relatively few seeds. As with the carrots, the longer/thicker the cucumber, the longer and thicker the ribbons will be.