Asian Carrot Salad

6 carrots

3 scallions (trimmed and thinly sliced, 1 teaspoon reserved)

1 ½ tablespoons rice vinegar

1 ½ tablespoons sesame oil

1 ½ tablespoons soy sauce

1 teaspoon honey

1 teaspoon toasted sesame seeds (¼ teaspoon reserved)

¼ teaspoon fresh shredded ginger or ginger paste (or ⅛ teaspoon dried ground ginger)

Stick a fork firmly into the fat end of a carrot and use that to hold the carrot securely against a cutting board.
Use a vegetable peeler to shave long ribbons from the fat end to the narrow end of the carrot, shaving the entire carrot or as much as you can.
Repeat the process with the remaining carrots.
Add the carrot ribbons, all but 1 teaspoon of the green onion slices, rice vinegar, sesame oil, soy sauce, honey, all but ¼ of a teaspoon of the sesame seeds, and the ginger to the bowl.
Toss well to coat.
Garnish with the remaining scallions and sesame seeds and serve.
Store leftovers in a tightly covered container in the refrigerator for up to 5 days. Toss or shake again before serving.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineAsian

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 10m