Crisp carrot ribbons tossed in a savory sesame-ginger dressing and topped with sesame seeds and fresh herbs.

Scale

Salad

4 large carrots, peeled into ribbons

1 tbsp sesame seeds (black and white mix)

1 tbsp fresh cilantro, chopped

Dressing

2 tbsp rice vinegar

1 tbsp soy sauce or tamari

1 tbsp toasted sesame oil

1 tsp honey or maple syrup

1 tsp fresh ginger, grated

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1. Peel the outer skin of the carrots. Use a peeler to shave the carrots into long, thin ribbons.

2. Optional: Soak ribbons in ice water for 10 minutes to crisp, then drain and pat dry.

3. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, and ginger.

4. Place carrot ribbons in a bowl and toss with the dressing until evenly coated.

5. Garnish with sesame seeds and chopped cilantro. Serve immediately.

Use a Y-peeler for wider, more consistent ribbons.

Add chili flakes for a spicy kick.