Carrot & Sesame Salad ♥

Recipe & photo updated in 2007

I'm a complete sucker for simple vegetable salads made with everyday ingredients 95% likely to be already on hand.

So what Michelle from Je Mange la Ville calls an "actually tasty carrot salad" was a shoe-in. And it is, indeed, actually tasty. Very tasty. And perfect for adding to a lunch- or light supper- salad plate.

NEXT TIME I'll make a double batch, one for supper and one for the frig, especially since its character improves overnight.

FOR THE RECORD This recipe has also been published in the July issue of Sauce, St Louis' great food and restaurant magazine, along with this from Orangette and this from MattBites.

2007 Photo Update: This year, I used black sesame seeds (dramatic-looking, aren't they?!) and added a few sunflower seeds. Very good!

FROM THE ARCHIVES How about sneaking carrots into breakfast? Try Carrot & Fruit Oatmeal Slump and Hearty Heart-Loving Muffins. Heck, try both! They're both in the Recipe Box.

CARROT & SESAME SALAD
See Je Mange la Ville's version
Hands-on time: 15 minutes
Time to table: 30 minutes
Makes 3 cups


DRESSING
2 tablespoons rice wine vinegar
1 tablespoon sesame oil (this is key)
1/2 tablespoon grated fresh ginger
1/2 tablespoon minced garlic
Salt & pepper to taste

SALAD
1 pound carrots, peeled and grated
2 tablespoons sesame seeds (optional but nice texture contrast)
1/4 cup chopped cilantro

Whisk together the dressing ingredients. Stir in carrots and sesame seeds. Let rest 15 - 30 minutes, no more than an hour. Stir in cilantro and serve immediately.

NUTRITION ESTIMATE
Per 1/2 cup: 80 Cal (50% from Fat, 7% from Protein, 43% from Carb); 2 g Protein; 5 g Tot Fat; 1 g Sat Fat; 9 g Carb; 3 g Fiber; NetCarb 6; 75 mg Calcium; 1 mg Iron; 54 mg Sodium; 0 mg Cholesterol; Weight Watchers 1.5 points


(c) Copyright 2006 Kitchen Parade

6 comments:

Hi,
Thank you for the recipe, i make something similar to this using carrots with a simple dressing of lemon juice and chopped cilantro. But this one sounds much better than that. Will try it out for sure.

I'll bet black sesame seeds would really rock in this!

I hope to try this sometime soon... it looks like something we would both enjoy!

Looks yummy! I did not understand though that you recommended at first to make a double batch; and at the end wrote not to let the carrots and dressing mixture sit for longer than an hour. Do you recommend to make the dressing ahead and let it sit in the fridge alone?
thank you. Love your blog!

Dear Anonymous,

You are one careful reader. And I thank you! (Are you the same Anonymous who asked if the potatoes should be drained before mashing? Good catch!)

So. Should the carrot & sesame salad rest for 15-60 minutes but then be eaten up right away? Or can you make two batches, keeping one for the frig?

Ha.

The honest answer is that I don't remember. I tested this recipe back in late April when I was writing the story for Sauce.

But: once again, all the ingredients are already on hand, including some gorgeous homegrown carrots from the farmers market in St Paul, MN.

So I'll make another batch and let you know!

And be grateful for your careful reading. Seriously. I really DO believe that A Veggie Venture serves some small service. At five o'clock, I watch the stats spike as visitor after visitor goes straight to the broccoli section, the spinach section. I even picture them: at work, sitting at their desks, planning supper and a last-minute grocery stop. And so I really do take care to make instructions clear.

Some times I miss. And you, I thank, for letting me fix it.

Alanna

Archanat - the sesame oil, especially, reall adds. Let me know how it compares!

S'kat - black sesame seeds would be GORGEOUS!

Joe -- aren't you in the middle of moving? ;-)

Anonymous - thanks again!!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna