4-Ingredient Asian Roasted Sesame Oil Carrot Salad
POV: You crave something fresh and tangy. It's lunch or maybe you're making dinner. You already have a carb and a protein planned that are going to fill you up. You're looking for some color on your plate and something healthy.
Equipment
- 1 Box grater or mandoline grater
- 1 Large bowl for serving
- 1 Lemon squeezer
Ingredients
- 2-3 fresh crunchy carrots. I use regular sized carrots but you can also use baby carrots for an even sweater salad.
- 1/4 cup maple syrup. Maple syrup is ideal because of its runny consistency and hearty taste
- 1-2 lemons to make approximately 1/4 cup lemon zest
- 1 tsp roasted sesame oil
- 1/4 cup roasted sesame seeds optional
Instructions
- Heat a small skillet or non-stick frying pan and add the sesame seeds. Let them turn slightly golden while moving the pan frequently to toast them evenly on each side. Watch these closely, they burn easily. Take them off the heat once they are a lovely golden color.
- Grate 2 large or 3 medium sized carrots with a box grater. Keep in a large bowl.
For the dressing
- Juice a lemon, you should get roughly 1/4 cup of juice. If not, juice another lemon until you have enough. Keep the juice in a small bowl.
- Add the 1/4 cup of maple syrup to the lemon juice.
- Add 1 teaspoon of roasted sesame oil and mix well.
- Adjust to taste balancing the sweetness and tang.
Before serving
- Pour the dressing over the grated carrots and mix well
- Sprinkle with the toasted sesame seeds right before serving.