Carrot Ribbon Salad with Crunchy Walnut Dressing

By Palak Patel
Total Time
25 Mins
Serves
4
Serving Size
1 cup
Meal
Dinner Lunch Snack
Course
Side Snack

DESCRIPTION

A bright and zesty carrot ribbon salad packed with a walnut dressing that packs flavor, texture and punch!

Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins
Calories
201
Total Fat
16
Saturated Fat
2
Polyunsaturated Fat
14
Cholesterol
0
Sodium
325
Carbohydrates
15
Dietary Fiber
4
Total Sugars
8
Added Sugars
3
Protein
4
Vitamin D
0.25
Calcium
50
Iron
1
Potassium
384

Ingredients

  • ½ cup California walnuts
  • ¼ cup cilantro, leaves and stems
  • 1 Tbsp chili oil
  • 1 Tbsp soy sauce
  • 2 cloves garlic
  • 2 tsp sesame oil
  • ½ lime, juiced
  • 2 tsp honey
  • Pinch of salt
  • 6 carrots

Preparation

  1. Chop the walnuts into bite size pieces, toast them on a skillet carefully on low heat until they are fragrant then let them cool.
  2. Add walnuts, cilantro, chili oil, soy sauce, garlic, sesame oil, lime juice, honey and salt into a small food processor and pulse until the everything looks like a uniform crumble. This will resemble a thicker pesto vs a typical dressing. Set aside.
  3. Wash the carrots and peel off the outer skin. Use a vegetable peeler to create ribbons and place into a large mixing bowl.
  4. Add the walnut mixture to the carrot ribbons and toss gently with your hands. Taste and adjust. You can add more chili oil for spice or a squeeze more lime for more acidity.
  5. Serve chilled immediately for the crispiest texture.