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