Description
A crisp, *skin-loving* salad of carrot ribbons tossed in a zesty sesame-lime dressing. Packed with beta-carotene that your body converts to retinol, this 10-minute dish delivers crunch, flavor, and a subtle glow from the inside out.
Ingredients
4 medium carrots, peeled
1 small garlic clove, minced
Juice of ½ lime (about 1 Tbsp)
2 Tbsp toasted sesame oil
1 Tbsp low-sodium soy sauce
1 tsp rice vinegar
½ tsp fresh ginger, grated
Pinch sea salt (to taste)
1 Tbsp toasted sesame seeds, for garnish
Ice water, for soaking ribbons
Instructions
1. Use a Y-shaped peeler to shave the carrots into long, thin ribbons.
2. Transfer ribbons to a bowl of ice water for 2 minutes; this helps them curl and stay extra crunchy. Drain well and pat dry.
3. In a small jar, whisk (or shake) together sesame oil, soy sauce, lime juice, rice vinegar, ginger, and a pinch of sea salt.
4. Place carrot ribbons in a serving bowl, pour dressing over the top, and toss gently until every strand is coated.
5. Sprinkle with toasted sesame seeds. Serve immediately for peak crunch, or chill up to 30 minutes before eating.
Notes
• Make-Ahead: Shave carrot ribbons up to 24 hrs early. Store in a sealed container with a damp paper towel, then dress just before serving.
• Spice It Up: Add 1 thin-sliced serrano or jalapeño to the dressing for a fiery kick.
• Boost the Protein: Fold in 1 cup shelled edamame, shredded chicken, or crispy tofu to turn the salad into a complete meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes