The Easiest Ever Carrot Sesame Salad Recipes

SESAME CARROT SALAD

Steps:

• In a large bowl, combine carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine. Salad can be served immediately or refrigerated up to 2 days and served chilled.

SESAME, SUNFLOWER AND CARROT SALAD

Steps:

• Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

CARROT-SESAME POTATO SALAD

Steps:

• Boil 2 pounds sliced red potatoes, adding 4 matchstick-cut carrots during the last 2 minutes. Drain and toss with 4 chopped scallions and 1/2 cup bottled sesame-ginger dressing. Top with sesame seeds.

CARROT GREENS SALAD WITH SESAME SEEDS

Steps:

• Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
• Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
• Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
• Cover greens and refrigerate to marinate at least 1 hour before serving.

MARINATED CARROT SALAD WITH GINGER & SESAME OIL

Steps:

• In a medium bowl, toss the shredded carrots with the garlic, vingear, 1/2 cup of the cilantro and 1/4 cup of the grapeseed or olive oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain.
• Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of oil. Season the carrot dressing generously with salt and pepper.
• Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately. Enjoy!

SHAVED CARROT SALAD WITH SCALLIONS AND SESAME SEEDS

Steps:

• In a bowl, combine carrots, scallions, vinegar, oil, sesame seeds, and lime zest and juice. Season with salt and pepper; toss to combine, and serve.

CARROT AND PINEAPPLE SLAW

Steps:

• Stir together carrot matchsticks and pineapple tidbits in a large bowl. Add yogurt, mayonnaise, chopped fresh basil, poppy seeds, ground mustard, and salt. Stir until combined.

THE EASIEST EVER CARROT-SESAME SALAD

Steps:

• Peel the carrots and shred them with a coarse grater.
• Put in a bowl with the chopped parsley. Add the rest of the ingredients and mix well.
• The flavor mellows if you can let it rest for an hour or more (overnight is good).
• Drain off some of the juice when serving. The leftover juice is very tasty ad could be added to a green salad as dressing.
• VARIATIONS;.
• Add a tablespoon or so of toasted sesame seeds.
• Add some julienned red chili pepper for a spicy version.
• If you have access to an Japanese grocery, you can substitute dashi granules or konbu powder for the salt. You can substitute ponzu (a citrusy vinegar/condiment that makes a great salad dressing base) for the lemon juice.