Easy Asian Carrot Salad

Name: Easy Asian Carrot Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 people
Ingredients: 8 oz carrots; 3.5 oz red bell pepper; several sprigs of cilantro; toasted sesame seeds or crushed roasted peanuts; 1/2 teaspoon minced garlic; 1 2/3 tablespoons rice vinegar; 4 tablespoons neutral-flavored vegetable oil; 1/2 teaspoon salt; black pepper

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5.0

3 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
4 people
Calories
152 kcal
Course
Side Dish
Cuisine
Vietnamese

Easy Asian Carrot Salad

Finn Carter

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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.

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Ingredients

Servings

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)

For the Dressing

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

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Instructions

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.
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.
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.
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.
Transfer to serving plates and sprinkle toasted sesame seeds or roasted peanuts on top if desired.

Notes

This recipe can serve 3-4 people.
Substitution: if you don't have rice vinegar, you can try using white wine vinegar or citrus juice.
To make ahead: store the cut vegetables in an airtight container in the refrigerator. The dressing should be stored separately, then toss it with the vegetables when you want to serve the salad. Add fresh herbs just before serving.

Nutrition Information

Show Details

Calories 152kcal (8%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 8g Monounsaturated Fat 3g Trans Fat 0.1g Sodium 331mg (14%) Potassium 235mg (7%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 10249IU (205%) Vitamin C 35mg (39%) Calcium 22mg (2%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 152 kcal

% Daily Value*

Calories	152kcal	8%
Carbohydrates	7g	2%
Protein	1g	2%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	3g	15%
Trans Fat	0.1g	5%
Sodium	331mg	14%
Potassium	235mg	5%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	10249IU	205%
Vitamin C	35mg	39%
Calcium	22mg	2%
Iron	0.3mg	2%