Description
A refreshing salad with julienned vegetables and a flavorful sesame dressing.
Ingredients
Scale
- 2 large carrots, peeled and julienned
- 1 small beet, peeled and julienned
- 0 cup green beans, blanched and sliced lengthwise
- 0 yellow bell pepper, thinly sliced
- 0 cup fresh parsley or cilantro, roughly chopped
- 1 tablespoon white sesame seeds, toasted
- 1 tablespoon black sesame seeds (optional)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar or fresh lemon juice
- 1 teaspoon low-sodium soy sauce or tamari
- 1 teaspoon maple syrup or honey
- 0 teaspoon freshly grated ginger
- Salt and pepper to taste
Instructions
- Peel and julienne the carrots and beet into thin strips. Blanch green beans for 2–3 minutes, then cool in ice water. Slice yellow bell pepper and chop herbs.
- In a dry skillet, toast white and black sesame seeds for 2–3 minutes until fragrant. Stir continuously and set aside.
- In a bowl, mix sesame oil, vinegar or lemon juice, soy sauce, maple syrup, grated ginger, salt, and pepper to make the dressing.
- Combine all vegetables and herbs in a large bowl. Pour over the dressing and gently toss everything together until well coated.
- Sprinkle the toasted sesame seeds on top and serve immediately or chill for 10–15 minutes before serving.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to a day.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg