A refreshing alternative to classic cabbage based slaws, this asian inspired carrot slaw uses julienne carrots with some light sesame flavour for a light and oh so beautiful summer salad. With a touch of spiralized cucumbers, this salad comes together quickly and will impress all of your friends!
I have only recently discovered rainbow carrots and I am addicted. Addicted to carrots. I was even more addicted to them after reading this guide on making carrot juice. WTF has happened to me?!
Rainbow carrots taste exactly the same as regular carrots but make such pretty salads! Interesting how these carrots get eaten so much quicker than orange ones! If you can’t get rainbow carrots, regular carrots will work out just fine for this recipe in terms of taste.
This is a super simple salad recipe that you can put together in minutes. I also think I love this salad so much because of the different veggie shapes. I get to play with my julienne slicer AND my spiralizer for this one!
For this recipe, I spiralize the cucumber, and I julienne the carrots. You could spiralize the carrots too, but my rainbow carrots were too small to spiralize this week and I was going for more of a slaw.
To bump up the protein a bit in this, I add shelled edamame beans and they go perfect with the Asian inspired flavours!
I do make this one ahead (leaving out the cucumbers until day of serving) and take for portable lunches.
Asian Inspired Rainbow Carrot Slaw
- 4 cups julienne rainbow carrots
- 4 mini cucumbers spiralized.
- 1/4 cup diced scallions
- 1 cup shelled edamame
- Cilantro and sesame seeds for garnish
- 1/4 rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon soy sauce
- 1 Tablespoon honey
- Garlic 1 small clove minced
- 1/4 teaspoon red pepper flakes
- Gently mix the salad ingredients in a large bowl. Leave the spiralized carrot out if you are assembling ahead of time. You could also just dice it to have it last longer.
- Mix all of the dressing ingredients in a mason jar with a lid. Shake.
- Add the dressing to the salad. This salad is actually better if the dressing is on the salad a few hours ahead of time.
So, there you have it, a light nice refreshing salad just in time for summer!