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Sesame-Honey Carrot Ribbon Salad
“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.”
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
1Using a vegetable peeler or mandoline, make long, thin strips of carrot until you have about 8 cups of carrot ribbons.
2Whisk 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.