Best Shaved Rainbow Carrot Sesame Salad
A vibrant, crunchy shaved rainbow carrot salad tossed in a savory-sesame miso dressing with fresh herbs and toasted sesame seeds. Bright, zesty, and deeply flavorful, it’s perfect as a light side or make-ahead salad.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4–6 servings
- Category: Salad
- Method: No-Bake
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
1.5 lbs (680g) rainbow carrots, washed and ends trimmed
¼ cup finely chopped scallions
2 tbsp fresh cilantro, chopped
2 tbsp fresh basil, chopped
1.5 tbsp sesame seeds, toasted
For the dressing:
3 tbsp rice vinegar
2 tbsp sesame oil
1.5 tbsp low-sodium tamari or soy sauce
1 tbsp mild white miso paste
1 tsp sriracha (adjust for heat)
1 tsp coconut sugar or honey
1 tsp fresh garlic, minced
1 tsp fresh ginger, grated
Instructions
1. Toast sesame seeds in a small pan over medium heat for 5–7 minutes, stirring often until golden and fragrant. Set aside to cool.
2. Add rice vinegar, sesame oil, tamari, miso, sriracha, sugar, garlic, and ginger to a blender or food processor. Blend 15–20 seconds until smooth.
3. Shave carrots into thin ribbons using a vegetable peeler or mandoline. Place in a large bowl with scallions, cilantro, and basil.
4. Pour dressing over the salad and toss gently until evenly coated.
5. Cover and chill for at least 1 hour to allow flavors to meld.
6. Serve topped with toasted sesame seeds and optional red pepper flakes.
Notes
Rainbow carrots add extra visual appeal, but orange carrots work just as well. This salad tastes even better after resting overnight. Store covered in the refrigerator for up to 3 days.