Shaved Carrot Salad

   

Ingredients

• 3 Tbsp. tahini

• 3 Tbsp. extra-virgin olive oil

• 3 Tbsp. seasoned rice vinegar

• 2 tsp. grated fresh ginger (from a 3-in. piece)

• 1 tsp. soy sauce or tamari

• 1 small clove garlic, grated (about 1/2 tsp.)

• 1/2 tsp. kosher salt

• 6 medium carrots, trimmed and peeled

• 1/2 cup thinly sliced scallions (from 2 or 3 scallions)

• 1 tsp. sesame seeds, toasted (optional)

Preparations

Whisk tahini, oil, vinegar, ginger, soy sauce, garlic, and salt in a medium bowl until just combined. Add 1 tablespoon cold water and whisk until smooth and creamy. 

Shave carrots into long ribbons with a mandoline or vegetable peeler and place in a large bowl. (If you’re using a vegetable peeler, hold each carrot flat against the cutting board with your hand and peel with the other hand.) Chop any leftover carrot pieces into matchsticks; add carrot matchsticks and scallions to carrot ribbons.

Pour dressing over carrots; use tongs to toss until evenly coated. Sprinkle with sesame seeds, if desired. Serve chilled or at room temperature.  

 

 

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