Sesame-Honey Carrot Ribbon Salad

Sesame-Honey Carrot Ribbon Salad

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From: EatingWell Magazine, January/February 2017

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. Using a vegetable peeler or mandoline, make long, thin strips of carrot until you have about 8 cups of carrot ribbons.
  2. 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.

Nutrition information

  • Serving size: ¾ cup each
  • Per serving: 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
  • Nutrition Bonus: Vitamin A (170% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat

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