Raw Carrot Salad

• active time: 10 minutes
• total time: 10 minutes

Ingredients

4-5 large carrots (fresh and crunchy)

1-2 tablespoons sesame oil (or extra virgin olive oil for a milder flavor)

1 tablespoon soy sauce (use tamari for gluten-free)

1 tablespoon rice wine vinegar (or substitute with apple cider vinegar)

1 tablespoon lime juice (freshly squeezed)

1 tablespoon honey (or pure maple syrup for a vegan alternative)

1 tablespoon toasted sesame seeds (optional, for extra crunch)

1/4 cup chopped green onions (for garnish)

Salt to taste

Red pepper flakes (optional, for heat)

Directions

Prepare the Carrots

Use a vegetable peeler to create long, thin carrot ribbons. Alternatively, julienne, shred, or spiralize the carrots.

Make the Dressing

Whisk together sesame oil, soy sauce, rice vinegar, honey, and lime juice in a small bowl. Taste and adjust sweetness or acidity as needed.

Toss the Salad

In a large bowl, combine carrot ribbons, fresh cilantro, peanuts, and sesame seeds. Pour the dressing over the salad and toss until well coated.

Chill and Serve

Chill the salad in the fridge for about 20 minutes to allow the flavors to marinate. Serve immediately or store for later use.