Rainbow Carrot Sesame Salad

Why You’ll Love This Recipe

This salad is a celebration of texture, color, and taste. It’s crunchy, nutty, and tangy with just a hint of sweetness. The sesame dressing elevates humble carrots into a flavorful and healthy side dish that works beautifully with Asian-inspired meals or as a refreshing addition to grain bowls and sandwiches. It’s vegan, gluten-free, and comes together in minutes with minimal ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4–5 rainbow carrots, peeled and julienned or shaved
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce or tamari
1 teaspoon maple syrup or agave
½ teaspoon grated fresh ginger
Salt, to taste
Optional garnish: chopped cilantro, crushed peanuts, or extra sesame seeds

Directions

1. Prepare the carrots: Peel and julienne or shave the carrots using a vegetable peeler or mandoline for long, thin strips.
2. Make the dressing: In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, maple syrup, grated ginger, and a pinch of salt.
3. Toss the salad: In a large mixing bowl, combine the carrots, green onions, and sesame seeds. Pour the dressing over the top and toss until everything is evenly coated.
4. Let it rest: Allow the salad to sit for 10–15 minutes so the flavors can meld and the carrots soften slightly.
5. Garnish and serve: Top with additional sesame seeds, chopped cilantro, or crushed peanuts before serving if desired.

Servings and Timing

Serves 4
Prep time: 10 minutes
Rest time: 10 minutes
Total time: 20 minutes

Variations

• Add thinly sliced cucumbers or radishes for extra crunch.
• Use lime juice instead of vinegar for a citrusy twist.
• Mix in edamame or chickpeas for added protein.
• Spice it up with a pinch of red pepper flakes or chili oil.
• Use only orange carrots if rainbow varieties are unavailable.
• Add a spoonful of peanut butter to the dressing for a creamy twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The carrots will soften slightly over time but still taste great. This salad is best enjoyed cold or at room temperature. Reheating is not recommended, as it may wilt the vegetables and alter the texture.

FAQs

Can I use regular carrots instead of rainbow carrots?

Yes, orange carrots work just as well if rainbow varieties aren’t available.

What’s the best way to cut the carrots?

A julienne peeler or mandoline makes long, thin strips, but you can also shred them with a box grater or slice thinly.

Is this salad spicy?

Not by default, but you can add spice with chili flakes or sriracha.

Can I make this salad ahead of time?

Yes, it tastes even better after sitting for 10–15 minutes. For longer storage, add dressing just before serving.

Is the sesame oil essential?

Toasted sesame oil adds a unique flavor, but you can substitute with another neutral oil in a pinch.

Can I use a different sweetener?

Yes, honey or coconut sugar can replace maple syrup if not strictly vegan.

Is this salad gluten-free?

Yes, as long as you use tamari instead of regular soy sauce.

Can I add other vegetables?

Absolutely. Thinly sliced bell peppers, cabbage, or cucumbers all pair well.

What proteins go well with this salad?

Tofu, tempeh, or grilled edamame are great vegan pairings.

Can I make this salad nut-free?

Yes, simply skip any nut-based garnishes and stick with seeds or herbs.

Conclusion

Rainbow Carrot Sesame Salad is a bright, flavorful dish that adds a fresh and crunchy element to any meal. With its colorful presentation and tangy sesame dressing, it’s a quick and healthy way to enjoy raw veggies in a bold new way. Whether you serve it on its own, as a side, or with added protein, this salad brings both beauty and balance to your table.

Rainbow Carrot Sesame Salad

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Rainbow Carrot Sesame Salad is a fresh, crunchy, and colorful dish featuring julienned rainbow carrots tossed in a savory-sweet sesame dressing. It’s vibrant, healthy, and quick to make.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad
• Method: Raw
• Cuisine: Asian-Inspired
• Diet: Vegan

Ingredients

• 4–5 rainbow carrots, peeled and julienned or shaved
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon maple syrup or agave
• ½ teaspoon grated fresh ginger
• Salt, to taste
• Optional garnish: chopped cilantro, crushed peanuts, or extra sesame seeds

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Instructions

1. Peel and julienne or shave the rainbow carrots using a vegetable peeler or mandoline.
2. In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, maple syrup, grated ginger, and salt.
3. In a large bowl, combine the carrots, green onions, and sesame seeds. Pour the dressing over and toss to coat.
4. Let the salad rest for 10–15 minutes to allow flavors to meld and carrots to soften slightly.
5. Garnish with additional sesame seeds, cilantro, or crushed peanuts if desired, and serve.

Notes

• Use orange carrots if rainbow carrots are unavailable.
• Julienne peelers or mandolines make prep fast and consistent.
• Add red pepper flakes or chili oil if you prefer some heat.
• Make just before serving for the best texture, or dress lightly if storing.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 90
• Sugar: 4g
• Sodium: 300mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 1g
• Cholesterol: 0mg