¼cupcrumbled seaweed snacks(gluten-free) or crumbled nori
½tablespoonwhite sesame seeds,toasted if desired
½tablespoonblack sesame seeds,toasted if desired (optional)
Dressing:
2tablespoonstoasted sesame oil
2teaspoonsrice vinegar
1teaspoongrated orange peel
1tablespoonorange juice
1teaspoongrated ginger
1teaspoontamari(gluten-free)
Instructions
Prepare salad:
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:
whisk together sesame oil, rice vinegar, orange peel, orange juice, ginger, and tamari.
Serve:
Pour dressing over salad and stir until carrots are evenly coated.
Serve immediately or cover and refrigerate up to three days.
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.