Raw Carrot Salad with Sesame, Soy and Lime Dressing
Summer’s nearly here. Which means it’s time for some fun salads. Continuing on with the Asian flavours, is this bright and crunchy carrot salad.
Traditionally carrot salad is popular in many cultures, the most well know are those from the middle-east. However, this salad is a spin-off from an Asian noodle salad I used to cook back in my vegetarian days. As it is, it’s raw/vegan, but you could add egg noodles, rice noodles or even low carb konnyaku noodles to this if you want to make it a bigger meal. I’m keeping a big tub of it in the fridge and using it in wraps or just grabbing it for a quick snack. The herbs may get a little soggy but I’ll allow that because as the bright flavours of the dressing soaks through the crunchy carrot the flavours just become better and better.
- 400g (4 large) carrot, grated
- 120g (1 large) red capsicum, shredded
- 200g (1 cup) snow peas, shredded
- 1 handful mint, finely sliced
- 1/2 coriander leaves, finely chopped
- 20ml (4 tsps) sesame oil
- 40ml (2 tbsps) (sugar free) sweet chilli sauce
- 40ml (2 tbsps) dark soy sauce
- 20ml (1 tbsp) kecap manis
- 40ml (2 tbsps) lime juice
- 3g (1 tsp) sesame seeds
- Combine the salad ingredients in a large bowl.
- In a small bowl combine the dressing.
- Toss the dressing through the salad.
Raw Carrot Salad with Sesame, Soy and Lime DressingUsing sugar-free sweet chilli sauce
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Substitutes and Alterations
To make the recipe soy-free, replace the soy sauce and kecap manis with Braggs Aminos and add 2 tsp sugar or sweetener to the dressing.
To make the recipe gluten free, use tamari instead of soy sauce and kecap manis and add 2 tsp of sugar to sweeten the dressing.