A simple vegetable peeler turns carrots into beautifully thin strips in this healthy vegetable side dish recipe. If you have a spiralizer, you can go for an artful tangle instead. Serve with miso-glazed fish or tofu.
Nutrition per serving may change if servings are adjusted.
3-5 large carrots (about 12 ounces)
2 tablespoons orange juice
2 tablespoons rice vinegar
1 tablespoon reduced-sodium tamari or soy sauce
1 teaspoon toasted (dark) sesame oil
1 teaspoon honey
¼ teaspoon garlic powder
3 scallions, sliced
2 tablespoons toasted sesame seeds
Using a vegetable peeler or mandoline, make long, thin strips of carrot until you have about 8 cups of carrot ribbons.
Whisk orange juice, vinegar, tamari (or soy sauce), oil, honey and garlic powder in a large bowl. Add the carrot ribbons and scallions and toss well to coat. Let stand 5 minutes; toss again. Sprinkle with sesame seeds before serving.
To make ahead: Refrigerate for up to 1 day.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
54 calories;2 g fat(0 g sat); 2 g fiber; 8 g carbohydrates; 1 g protein; 19 mcg folate; 0 mg cholesterol; 4 g sugars; 1 g added sugars; 8,517 IU vitamin A; 7 mg vitamin C; 26 mg calcium; 1 mg iron; 154 mg sodium; 205 mg potassium