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Asian Carrot Salad with Cilantro and Peanuts
A refreshing, 10-minute Asian carrot salad made with long ribboned carrots, toasted peanuts, and fresh cilantro tossed in a tangy honey-sesame lime dressing.
Prep:
10 minutes
|
Cook:
4
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Easy
Ingredients
2.2 lbs (approx. 7–8 large) carrots
½ oz (approx. ½ cup loosely packed) fresh cilantro
1 oz (approx. ¼ cup) peanuts
1 lime
2 TBSP sesame oil
2 tsp honey
Salt and black pepper taste
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1 kg (approx. 7–8 large) carrots
15 gram fresh cilantro
25 gram peanuts
1 lime
2 TBSP sesame oil
2 tsp honey
Salt and black pepper taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
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Instructions
- Prep the carrots: Use a vegetable peeler to remove the tough outer skin of the carrots and discard. Working over a large salad bowl, continue using the peeler (or a cheese slicer) lengthwise along the carrots to shave them into long, wide ribbons.
- Make the dressing: Juice the lime into a small bowl. Add the sesame oil and honey, whisking vigorously until well combined. Season the dressing with salt and black pepper to taste. Pour the dressing over the carrot ribbons and toss well to coat.
- Garnish and serve: Roughly chop the cilantro. Sprinkle the chopped cilantro and peanuts evenly over the top of the salad right before serving to maintain maximum crunch
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Nutritional Info
Storage
Notes
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