Shaved Rainbow Carrot Seaweed Salad

10 ingredients and less than 15 minutes. What could be better than Asian-inspired rainbow carrot seaweed salad?

This carrot seaweed salad is full of color and flavor but not at all difficult to put together. I shared a similar cucumber seaweed salad a while back, but upped the ante a little bit with homemade orange sesame dressing. It’s especially delicious now that citrus fruits are in season.

This recipe is intended as a side dish—try it with udon noodles, stuffed peppers, or avocado boats. You can also mix in steamed edamame or baked tofu to make it a stand-alone meal. (Which means you also have plenty of options for leftovers!)

I love that all this gorgeous color comes from one simple ingredient, rainbow carrots. My dietitian side also likes the immune-boosting phytonutrients, including beta-carotene (the plant form of vitamin A). Most of us could probably use a little boost during the winter season.

Salads don’t have to be green! Change things up with quick and easy shaved carrot seaweed salad.

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Shaved Rainbow Carrot Seaweed Salad

Prep Time

15 mins

Total Time

15 mins

 

This quick and easy recipe for shaved rainbow carrot seaweed salad is the perfect way to add color and flavor to Asian-inspired meals. 

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
• 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 gluten-free tamari

Instructions

Prepare the salad:

1. Use mandoline slicer set to 1/16-inch to carefully slice carrots lengthwise. Use safety guard to protect your hands. Transfer sliced carrots to a large mixing bowl.

2. Stir in crumbled seaweed and sesame seeds. Set aside.

Make the dressing:

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

Toss the salad:

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.

Trying this carrot seaweed salad for yourself?

Let me know how it goes! Rate the recipe and leave your feedback in the comments section below.