Easy Asian Carrot Salad
This Asian carrot salad is an excellent choice for a healthy and flavorful side dish that comes together with minimal effort. It requires no cooking, making it perfect for quick meals or as a last-minute addition to your family dinners or gatherings.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz carrots ((about 2 medium carrots))
- 3.5 oz red bell pepper ((about half a bell pepper))
- several sprigs of cilantro ((or mints or other fresh herbs))
- toasted sesame seeds or crushed roasted peanuts ((optional))
- 1/2 teaspoon minced garlic
- 1 2/3 tablespoons rice vinegar
- 4 tablespoons neutral-flavored vegetable oil
- 1/2 teaspoon salt ((to taste))
- black pepper
Instructions
- 1
Peel and julienne the carrots thinly. Dice the bell pepper into 1-inch pieces. You will have about 2 cups of julienned carrots and ⅔ cup of diced bell pepper.
- 2
To increase the crispness and freshness, you can soak the carrots and bell pepper in a bowl of iced cold water for 5-10 minutes. In case you are not serving the salad right away, refrigerate the veggies.
- 3
In a small bowl, whisk together the minced garlic, vinegar, and oil. Season with salt and pepper to taste. You can also add all the ingredients for the dressing to a container or jar that can be sealed tightly, then seal and shake it well to combine the dressing.
- 4
In a large mixing bowl, combine the carrots, red bell pepper, and chopped cilantro. Pour the dressing over the vegetables and toss gently until everything is well coated.
- 5
Transfer to serving plates and sprinkle toasted sesame seeds or roasted peanuts on top if desired.