Carrot Crunch Salad
"Create a delicious vegan salad that works well with dinner or as lunch, that uses both carrots and baby carrots"
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This vibrant vegan salad combines the refreshing crunch of carrots with the sweetness of baby carrots, complemented by a zesty dressing. Perfect as a light lunch or a side dish for dinner, this salad is packed with nutrients and burst of flavors that will satisfy your taste buds.
ingredients
- 3 large carrots, shredded
- 1 cup baby carrots, halved lengthwise
- ½ cup red cabbage, thinly sliced
- ½ cup cucumber, sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup roasted peanuts, crushed
- 2 green onions, sliced
- 2 tablespoons sesame seedsDressing:
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
steps
- 1.
In a large bowl, combine the shredded carrots, baby carrots, red cabbage, cucumber, cilantro, peanuts, green onions, and sesame seeds.
- 2.
In a separate small bowl, whisk together all the dressing ingredients until well combined.
- 3.
Drizzle the dressing over the salad and toss gently to coat all the ingredients.
- 4.
Serve immediately or refrigerate until ready to serve.
- 5.
Garnish with additional cilantro and sesame seeds, if desired.
Releated Recipes
12/15/2023DG-8817231
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