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February 13, 2018 By Stephanie McKercher, RDN

Shaved Rainbow Carrot Seaweed Salad

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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.

Shaved carrot seaweed salad on white platter against wood background.

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.)

Shaved carrot seaweed salad on white platter with wooden server spoon in background.

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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How to Make Shaved Carrot Seaweed Salad
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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.

Like what you see? Save this Carrot Seaweed Salad on Pinterest or share it with a friend.

Shaved Carrot Seaweed Salad with rainbow carrots on white platter.

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. Get the full recipe on Grateful Grazer. #gratefulgrazer #saladrecipe #seaweed #plantbased #glutenfree
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Reader Interactions

Comments

  1. [email protected] A Dash of Cinnamon says

    March 10, 2018 at 5:22 pm

    This is so colorful!
    [email protected]…And A Dash of Cinnamon recently posted…Protein Apple Dessert Spaghetti [Clean, Vegan, Gluten Free]

    Reply
    • Stephanie McKercher, RDN says

      March 12, 2018 at 9:49 am

      Thank you! So simple too!

      Reply

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Hey there! My name is Stephanie McKercher. I'm a registered dietitian, recipe developer, and plant-forward food lover. read more...

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