Name: Shaved Rainbow Carrot Sesame Salad Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 1 h 22 min
Cuisine: Asian
Ingredients: 1 1/2 lbs carrots, peeled and julienned; 1/4 cup scallions, finely chopped; 2 tbsp fresh cilantro, chopped; 2 tbsp fresh basil, chopped; Sesame oil; Rice vinegar; Low sodium Tamari (or soy sauce); White miso; Sriracha; Coconut sugar; Garlic; Ginger; Sesame seeds (toasted)

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Introduction

This Shaved Rainbow Carrot Sesame Salad is a vibrant and refreshing side dish perfect for any season. Packed with fresh herbs and a tangy sesame dressing, it offers a delightful crunch and an exciting burst of flavor in every bite.

This image shows a colorful salad made of thinly sliced carrot, purple carrot, and light yellow carrot strips mixed evenly with chopped green herbs like parsley and mint, spread across a white plate. The salad is topped with white sesame seeds scattered throughout, adding a grainy texture. A black fork and spoon rest on the right side of the plate, contrasting with the vibrant vegetables. The background is a white marbled surface, keeping the focus on the fresh and bright salad ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs carrots, peeled and julienned
1/4 cup scallions, finely chopped
2 tbsp fresh cilantro, chopped
2 tbsp fresh basil, chopped
Dressing:

2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp low sodium Tamari (or soy sauce)
1 tsp white miso
1 tsp sriracha
1 tbsp coconut sugar
1 clove garlic, minced
1 tsp fresh ginger, grated

2 tbsp sesame seeds, toasted

Instructions

Step 1: Toast the sesame seeds in a dry pan over medium heat until golden and fragrant, about 5–7 minutes. Set aside to cool.
Step 2: Julienne the carrots using a sharp knife or a food processor and place them in a large mixing bowl.
Step 3: Add the finely chopped scallions, cilantro, and basil to the carrots. Toss gently to combine.
Step 4: In a blender or food processor, combine sesame oil, rice vinegar, Tamari, white miso, sriracha, coconut sugar, garlic, and ginger. Blend until the dressing is smooth.
Step 5: Pour the dressing over the carrot and herb mixture, tossing well to coat everything evenly.
Step 6: Chill the salad in the refrigerator for at least one hour to allow the flavors to meld together.
Step 7: Before serving, sprinkle the toasted sesame seeds over the salad for added texture and flavor.

Tips & Variations

Use a vegetable peeler to shave the carrots for a different texture and a more delicate presentation.
Add thinly sliced red bell pepper or cucumber for extra crunch and color.
Substitute cilantro or basil with mint for a fresh twist.
Adjust the sriracha amount to control the heat level to your liking.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Toss gently before serving again. The dressing may settle, so stirring will help redistribute flavors. This salad is best enjoyed fresh, as the carrots will soften over time.

How to Serve

A close-up view of a fresh vegetable salad piled high on a white plate with a brown edge. The salad has many thin strips of orange carrots, yellow and purple beets, and white radish mixed with green leafy herbs, all tossed together. Small white sesame seeds are sprinkled evenly across the salad, adding texture. The plate sits on a white marbled surface, and a small part of a bowl with dressing can be seen blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, this salad can be made a few hours ahead or the day before. Just keep it chilled and toss it again before serving to refresh the flavors.

What can I substitute for white miso if I don’t have any?

If you don’t have white miso, you can use yellow miso or a small amount of soy sauce for depth, though the flavor will be slightly different.