About the Recipe
Carrot salad is a vibrant and refreshing dish that combines the natural sweetness of fresh carrots with a variety of flavors and textures. Whether it's dressed in a light vinaigrette, paired with tangy citrus, or mixed with crunchy nuts and dried fruits, this salad is both nutritious and versatile. Perfect as a side dish, a healthy snack, or even as a light main course, carrot salad can be easily customized to suit your taste. It's a great way to enjoy the goodness of raw vegetables while adding a burst of color to your meal!
Ingredients
Salad Bowl:
3 carrots ribboned
Soba noodles - a small handful
1/2 cup chopped cilantro
1 tbsp black sesame seeds
Dressing:
3 tsp olive oil
1 tsp rice vinegar
2 tsp vegan ponzu
1 tsp ginger paste
2 tsp chili oil/chili crunch
1 tsp maple syrup
1 tsp soy sauce (optional)
salt to taste
1/4 slice of lemon juice (1 tsp)
Preparation
Wash, peel, and ribbon the carrots in a big salad mixing bowl
Cook the soba noodles as per instructions on the package. If this meal is for 2, you really just need a handful of noodles. The ratio of carrots to noodles should be 2:1. Rinse the noodles with cold water and toss in a little olive oil so they don't stick. Add the noodles to the mixing bowl with the carrots.
For the dressing grab a small jar or bottle and to that add olive oil, rice vinegar, ponzu, ginger paste, chili oil, maple syrup, soy sauce(optional), salt to taste. Close the lid and give it a really good shake
Toss in the chopped cilantro, black sesame seeds, and then the dressing in the mixing bowl with the carrots and noodles. Give everything a really good toss
Say a little prayer and enjoy this simple, healthy, light, vibrant, and tasty meal
Meal Prep Tips:
Store the carrots, cilantro mixture in one container
Store the cooked noodles in a another container, be sure to rub some olive oil. You can heat this in the microwave for about 30 seconds, let it cool before adding to the salad
Store the dressing in a glass mason jar