Carrot Ribbon Asian Salad

# Ingredients:

→ Vegetables

01 - 4 large carrots, peeled and spiralized or cut into ribbons

02 - 2 green onions, thinly sliced

03 - 1 small red chili, finely sliced (optional)

→ Dressing

04 - 2 tablespoons soy sauce (use tamari for gluten-free)

05 - 1 tablespoon rice vinegar

06 - 1 tablespoon toasted sesame oil

07 - 1 tablespoon lime juice (about 1 lime)

08 - 1 teaspoon honey or maple syrup

09 - 1 garlic clove, minced

10 - 1 teaspoon fresh ginger, grated

→ Garnish

11 - 2 tablespoons toasted sesame seeds

12 - 2 tablespoons chopped fresh cilantro

# Directions:

01 - Place the spiralized or ribboned carrots in a large mixing bowl. Add thinly sliced green onions and red chili, if using.

02 - In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, lime juice, honey or maple syrup, minced garlic, and grated ginger until well blended.

03 - Pour the dressing over the carrot mixture and toss gently to evenly coat all the ribbons.

04 - Allow the salad to rest for 5 to 10 minutes so the flavors can meld.

05 - Transfer to a serving platter and scatter toasted sesame seeds and chopped cilantro over the top. Serve immediately or refrigerate for up to one hour before serving.

# Expert Tips:

01 -

It comes together in 15 minutes with zero cooking, making it perfect for nights when you want something fresh but can't be bothered with heat.
The sesame-soy dressing is so good that you'll find yourself drizzling it on everything else you make.
Those springy carrot ribbons have a satisfying bite that keeps you coming back for more.

02 -

Don't dress this salad more than an hour before serving or the carrots will start to weep liquid and dilute your dressing.
The difference between good and mediocre comes down to toasting your own sesame seeds instead of using pre-toasted ones that have lost their fragrance.

03 -