Description
A fresh, crunchy Carrot Sesame Salad made with crisp carrots, snappy green beans, and sweet yellow bell pepper tossed in a simple sesame-ginger dressing. Perfect as a healthy side dish or light lunch.
Ingredients
2 large carrots, peeled and shredded (or matchsticks)
1/2 cup green beans, trimmed (blanched optional)
1/2 yellow bell pepper, thinly sliced
2 tbsp toasted sesame oil
1 tbsp rice vinegar (or apple cider vinegar)
1 tsp soy sauce (or tamari)
1 tsp honey (or maple syrup)
1/2 tsp ground ginger (or 1 tsp fresh grated ginger)
Salt, to taste
Black pepper, to taste
1 tsp sesame seeds (optional, for garnish)
Instructions
1. Prep the veggies: shred/slice carrots, trim green beans, and slice the yellow bell pepper.
2. Optional: blanch green beans in boiling water for 1–2 minutes, then cool in ice water and drain well.
3. Make the dressing: whisk sesame oil, vinegar, soy sauce, honey, ginger, plus a pinch of salt and pepper.
4. Combine carrots, green beans, and bell pepper in a large bowl.
5. Pour dressing over the vegetables and toss until evenly coated.
6. Taste and adjust seasoning (more salt/pepper or a touch more vinegar if you want it brighter).
7. Garnish with sesame seeds if using. Serve right away or chill 15–20 minutes for best flavor.
Notes
Make it sesame-free: swap sesame oil for olive oil and use lemon juice + a little mustard for brightness.
Add protein: top with edamame, chickpeas, or shredded chicken for a light main dish.
Storage: keep refrigerated in an airtight container up to 3 days; toss before serving.
Crunch tip: add sliced cucumber or shredded cabbage right before serving.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: No-Cook (Optional Blanching)
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 7 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg