Carrot Salad
Low calorie, full flavour, everything you want in a salad! I started making this as a cool meal on a hot day, it's simple, refreshing and has that bit of crunch in it we all want.
Servings: 4 serves
Ingredients
- 7 Carrots medium, peeled
- 1 1/2 tbsp sugar Natvia is recommended as a substitute but see notes below for further steps
- 1 lemon zest and juiced
- 1 lime zest and juiced
- 3 tbsp mirin seasoning
- 1 tbsp dijon mustard
- 2 tbsp sesame oil
- 1/2 tbsp soy sauce
- 1 red chili finely chopped
- 4 cloves garlic finely chopped
- 2 tsp ginger grated
- 1 tbsp coriander chopped
- 1 green onion finely chopped
- 1/4 cup roasted peanuts chopped
Instructions
- peel carrots and slice into thin ribbons using a peeler or mandoline.
- in a bowl, whisk sugar with lemon and lime juice, mirin seasoning, mustard, sesame oil, and soy sauce until sugar dissolves.
- add chopped chili, lemon and lime zest, garlic, ginger, and coriander. Mix well.
- toss carrot ribbons in dressing until evenly coated.
- plate and sprinkle with peanuts and green onion.
- serve immediately or chill slightly.
Notes
-
Sugar Substitute (Keto / Low Carb): You can swap the sugar for Natvia or Erythritol (1:1 ratio).
- Important: Granular sweeteners don't dissolve well in cold liquid. Microwave the sweetener with the lime juice for 10-15 seconds until warm, whisk to dissolve, then add the remaining ingredients.
- Carrot Cutting Tip: For the prettiest presentation, use a Y-peeler or mandoline to create long, even ribbons or use the Karoto carrot sharpener to make cute curls.
- Make Ahead: This salad is actually better after sitting for 15-20 minutes as the carrots soften slightly and absorb the flavors. It keeps well in the fridge for up to 2 days.
- Sweetness Level: Mirin and sugar add balance to the citrus and mustard. If you prefer less sweetness, start with 1 tablespoon of sugar and taste before adding more.
- Nut-Free Option: Skip the peanuts or replace them with toasted sesame seeds or crispy fried shallots for crunch.
- Extra Tang: Add a splash of rice vinegar or a little extra lime juice if you prefer a sharper dressing.
- Oil Swap: Sesame oil gives a distinct nutty flavour, but you can use olive oil or avocado oil if preferred.
- Herb Options: Try swapping coriander for mint or basil for a different flavour profile.
Nutrition
Calories: 259kcal | Carbohydrates: 31g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 476mg | Potassium: 536mg | Fiber: 6g | Sugar: 16g | Vitamin A: 17984IU | Vitamin C: 32mg | Calcium: 77mg | Iron: 1mg