Fresh, crunchy, and packed with flavour – the easiest little side, and a great way to use up the carrots you forgot you had.
Ingredients (~2 servings)
-
- 3 large carrots (300 g)
- 2 spring onions, chopped,
- A small bunch of parsley, chopped
- 2 tbsp sesame seeds, for garnish
For the dressing:
-
- Juice of 1/2 lime
- 1 tsp sesame oil
- 2 tsp rice vinegar
- 1 tbsp soy sauce
- 2 tsp honey
- 1 tsp miso paste
Method
- Prepare the vegetables by peeling the carrots into thin ribbons using a vegetable peeler. Add them to a bowl along with the chopped spring onions and parsley.
- Make the dressing by whisking together the lime juice, sesame oil, vinegar, soy sauce, honey, and miso paste until smooth and well combined.
- Combine by pouring the dressing over the salad and tossing well so the carrots are evenly coated.
- Let it rest for 5-10 minutes to allow the flavours to soak in and the carrots to soften slightly.
- Finish and serve with a generous sprinkle of sesame seeds on top.
Tips & Variations
- Use coriander instead of parsley if you like it.
- Toss in some edamame to add protein.
- For extra crunch, top with roasted peanuts or cashews just before serving.
