Description
A vibrant and refreshing carrot salad featuring thin carrot ribbons tossed in a tangy, sweet, and slightly spicy dressing made with citrus zest, mirin, and sesame oil. Garnished with crunchy roasted peanuts and fresh green onions, this easy-to-make salad is perfect as a light appetizer or a complement to any meal.
Ingredients
Salad
- 7 medium carrots, peeled
- 1/4 cup roasted peanuts, chopped
- 1 green onion, finely chopped
Dressing
- 1 1/2 tbsp sugar (Natvia can be used as a substitute)
- Zest and juice of 1 lemon
- Zest and juice of 1 lime
- 3 tbsp mirin seasoning
- 1 tbsp Dijon mustard
- 2 tbsp sesame oil
- 1/2 tbsp soy sauce
- 1 red chili, finely chopped
- 4 cloves garlic, finely chopped
- 2 tsp fresh ginger, grated
- 1 tbsp fresh coriander, chopped
Instructions
- Prepare the Carrots: Peel the carrots thoroughly and use a vegetable peeler or mandoline to slice them into thin, ribbon-like strips, ensuring even thickness for optimal texture and flavor absorption.
- Make the Dressing: In a mixing bowl, whisk together the sugar with the fresh lemon and lime juice, mirin seasoning, Dijon mustard, sesame oil, and soy sauce until the sugar is completely dissolved, creating a balanced sweet and tangy base.
- Add Aromatics: Stir in the finely chopped red chili, lemon and lime zest, garlic, grated ginger, and chopped coriander leaves to the dressing, mixing well to evenly distribute the spicy and aromatic flavors.
- Toss the Salad: Add the carrot ribbons into the dressing bowl and gently toss until all the ribbons are thoroughly coated with the flavorful dressing.
- Plate and Garnish: Transfer the dressed carrot ribbons onto serving plates and sprinkle the chopped roasted peanuts and finely sliced green onion on top for added crunch and freshness.
- Serve: This salad can be served immediately for maximum crispness or chilled briefly to enhance the flavors, making it a versatile and refreshing dish.
Notes
- Natvia, a natural sweetener, can be used instead of sugar but may require additional stirring or time to fully dissolve in the dressing.
- For a milder version, reduce the amount of chopped red chili or remove seeds before adding.
- This salad is best eaten fresh but can be refrigerated for up to one day; however, the carrot texture may soften slightly over time.
- Mirin seasoning adds a subtle sweetness and depth, but a mild rice vinegar with a pinch of sugar can be substituted if unavailable.
- To make this salad vegan, ensure that the soy sauce and mirin do not contain any animal-derived additives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
