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How to Make Shaved Carrot Seaweed Salad

Shaved Rainbow Carrot Seaweed Salad

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
Prep Time 20 minutes
Cook Time 23 hours 55 minutes
Total Time 20 minutes
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.