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Asian Raw Carrot Salad

A delicious and vibrant salad made with grated carrots, bell peppers, and a zesty dressing, perfect as a side dish or light main course.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Asian
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large carrots, grated
  • 1 large bell pepper, thinly sliced
  • 1/4 cup fresh cilantro, chopped Can substitute with parsley.
  • 2 stalks green onions, sliced
  • 1/4 cup peanuts, crushed Can substitute with sunflower seeds or chopped almonds.
Dressing Ingredients
  • 2 tablespoons soy sauce Use tamari for gluten-free.
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large bowl, combine the grated carrots, sliced bell pepper, chopped cilantro, and green onions. Toss gently until mixed.
  2. In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves and the dressing is well combined.
  3. Pour the dressing over the salad and toss to coat all the vegetables evenly. This should take about a minute.
  4. Sprinkle with crushed peanuts for added crunch and season with salt and pepper to taste.
  5. Serve immediately to enjoy the fresh flavors at their peak!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For optimal freshness, prepare the vegetables and dressing separately and combine just before serving. Serve chilled or at room temperature.