Shaved Rainbow Carrot Seaweed Salad

Looking for an Asian-inspired side to add to the menu? This Shaved Carrot Seaweed Salad is ready in 20 minutes, but the best part is the tangy, sesame-orange vinaigrette.

Side dishes are completely underrated. A colorful, full-flavored salad can take your stir-fry, ramen, or buddha bowl to the next level. Sides can also help you stretch out leftovers or feed a crowd when you’re having friends over.

I love this carrot seaweed salad, because it’s crunchy and tangy, and not at all difficult to put together. Kind of like the cucumber seaweed salad I shared a while back, but I upped the ante a little bit this time with orange-sesame dressing. It’s especially delicious now that citrus fruits are in season. (Fair warning: you may want to make a double batch so you have extra for marinating fish or tofu or tossing with frozen edamame.)

I used a mandoline slicer, so it really only took a few minutes to prep more than enough shaved carrots for the dish. If you don’t have a mandoline slicer, you can use a vegetable peeler to get a similar effect. (And if you’re looking for a great carrot recipe that doesn’t require all the slicing, try these whole-roasted carrots with harissa.)

Quick, easy, and flavorful. It’s time to give side dishes the spotlight, and this Shaved Carrot Seaweed Salad couldn’t be more apt to steal the show.

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Shaved Rainbow Carrot Seaweed Salad

Prep Time

20 mins

Cook Time

23 hrs 55 mins

Total Time

20 mins

 

Shaved rainbow carrots are tossed with crumbled seaweed, sesame seeds, and a tangy, sesame-orange vinaigrette. 

Course: Salads, Side Dish

Cuisine: Asian, dairy-free, gluten-free, vegan, vegetarian

Servings: 3 cups

Author: Stephanie McKercher, RDN

Ingredients

Salad:

• 1 bunch rainbow carrots, quartered (about 3 ¼ cups)
• ¼ cup crumbled seaweed snacks (gluten-free) or crumbled nori
• ½ tablespoon white sesame seeds, toasted if desired
• ½ tablespoon black sesame seeds, toasted if desired (optional)

Dressing:

• 2 tablespoons toasted sesame oil
• 2 teaspoons rice vinegar
• 1 teaspoon grated orange peel
• 1 tablespoon orange juice
• 1 teaspoon grated ginger
• 1 teaspoon tamari (gluten-free)

Instructions

Prepare salad:

1. Use mandoline slicer (with hand guard) set to 1/16-inch. Carefully slice carrots lengthwise. Transfer sliced carrots to a large mixing bowl. Stir in crumbled seaweed snacks (or nori) and sesame seeds. Set aside.

Prepare dressing:

1. whisk together sesame oil, rice vinegar, orange peel, orange juice, ginger, and tamari. 

Serve:

1. Pour dressing over salad and stir until carrots are evenly coated. 

2. Serve immediately or cover and refrigerate up to three days. 

Recipe Notes

To toast sesame seeds: Spread seeds in ungreased pan and bake in preheated 375-degree oven 10-12 minutes, stirring occasionally, or until white sesame seeds turn golden brown.

Ingredient substitutions: Use regular (orange) carrots if rainbow carrots aren’t available. Soy sauce (contains gluten) or liquid aminos may be used in place of tamari.

To make an entree salad: Add steamed edamame or baked tofu.

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