Raw Carrot Salad from Japan
Japanese Raw Carrot Salad made with raw carrots, a tangy dressing, and a handful of ingredients that are crunchy and delicious.
Calories: 100kcal
Ingredients
- 2 large carrots julienned
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- 1 teaspoon sesame oil
- ½ teaspoon freshly grated ginger optional
Instructions
- Peel the outer layer off your large carrots.
- Shave or julienne into thin ribbons or matchsticks.
- Place in a large bowl and add your vinegar, and spices.
- Toss everything to combine. Let it sit at room temperature for 10–15 minutes for the best texture.
- Top with sesame seeds, pumpkin seeds, or fresh herbs.
Notes
- Make a big batch and store it in an airtight container in the fridge.
- It keeps well for up to 3 days, making it a great light side dish.
- Warm your vinegar and oil combo in a small pot over medium-low heat for a softer, infused dressing that adds even more depth.
Nutrition
Serving: 2g | Calories: 100kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 420mg | Potassium: 408mg | Fiber: 3g | Sugar: 8g | Vitamin A: 20381IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg