This quick and easy recipe for shaved rainbow carrot seaweed salad is the perfect way to add color and flavor to Asian-inspired meals.
Ingredients
3 cup chopped
Carrots
(rainbow carrots, chopped)
1/4 cup
Seaweed, nori
(crumbled)
1/2 tbsp
Sesame seeds
((toasted if desired))
1/2 tbsp
Sesame seeds, black
((toasted if desired (optional)))
2 tbsp
Sesame oil
(toasted)
2 tsp
Rice vinegar
1 tsp
Orange peel (zest)
(grated)
1 tbsp
Orange juice
1 tsp minced
Ginger root
(grated)
1 tsp
Tamari, gluten free, reduced sodium
Instructions
Prepare the Salad:
Use mandolin slicer set to 1/16-inch to carefully slice carrots lengthwise. Use safety guard to protect your hands. Transfer sliced carrots to a large mixing bowl.
Stir in crumbled seaweed and sesame seeds. Set aside.
Prepare the dressing
Whisk together sesame oil, rice vinegar, orange peel, orange juice, ginger, and Tamari.
Toss the salad:
Pour dressing over salad and stir until carrots are evenly coated.
Serve immediately or cover and refrigerate up to three days.
Notes:
Seaweed
is rich in iodine which may help to support proper thyroid function!
Carrots
are a great source of beta carotene which is converted to vitamin A in the body and is important for healthy vision and immunity!
