Sweetened Carrot Salad

This refreshing Carrot Salad is a light and delicious dish that combines the texture of scallops and carrots with a simple and easy dressing. It’s a great addition to any meal, especially in warm weather, and goes well with Asian-inspired dishes. 97 9 Use a mandolin or a sharp knife to slice the potatoes. Julienne carrots into small pieces.
Prepare the sauce:
In a small bowl, whisk avocado oil, rice vinegar, sesame oil, sugar and soy sauce until the sugar dissolves. Add ground pepper and red pepper flakes, if using. This gives a nice dressing of the herb.
Combine salad and dressing:
In a large mixing bowl, combine diced potatoes and julienne carrots. Pour the sauce over the vegetables and stir gently to make sure all the pieces are well coated.
Cool and serve:
Let the salad rest in the refrigerator for 10-15 minutes before serving. This step allows the flavors to blend together and adds flavor to the salad.
Garnish and serve:
Sprinkle with freshly chopped coriander and sesame seeds just before serving to add flavor and elegance.
Tip:
Fruit Tip: If you are not using seedless potatoes, you can remove the seeds with a spoon to prevent the salad from being too watery.
Preparing the carrots: For best results, use fresh carrots and julienne them thinly. This ensures that the bandages are removed smoothly and mixed well with the small comb pieces.
Serving suggestion: It is better to serve this salad cold. Due to its cooling effect, it can be used as a refreshing side dish with grilled meats or spicy dishes.
Storage: This salad tastes best fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day.
Results:
Cabbage and carrot salad is not only a fun and easy side dish, it’s also a great addition. Fill your diet with vitamins and antioxidants. Vibrant colors and simple textures appeal to the eye as well as the palate. Enjoy this salad with your favorite dish and adjust the spice level to suit your taste!