We love a root vegetable, especially now that we grow them at Rē Portugal! The tricolour carrot gives visual appeal while the asian-inspired dressing hits all the notes to make this salad not just a winner on taste but also health impact. The raw carrots give you a powerful dose of insoluble fiber that helps keep bowel movements regular and supports a healthy gut microbiome. There is some evidence that eating raw carrot can also help to bind some estrogen metabolites and endotoxin to avoid recycling into the bloodstream. Delicious and functional!
Ingredients
Salad
- 1 large orange carrot, julienned or ribboned
- 1 large purple carrot, julienned or ribboned
- 1 large yellow/white carrot, julienned or ribboned
- 2 spring onions, finely sliced
- Small handful fresh coriander, roughly chopped
- 1 tbsp toasted white sesame seeds (plus extra to finish)
Optional add-in:
- ½ small fennel bulb, very thinly sliced
Dressing
- 2 tbsp toasted sesame oil
- 1 tbsp extra-virgin olive oil
- 1½ tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp tamari or coconut aminos
- 1–2 tsp maple syrup or raw honey
- 1 tsp finely grated fresh ginger
- 1 small garlic clove, finely grated
- Zest and juice of ½ lime
- Pinch sea salt and crack of black pepper
- Optional: pinch chili flakes or a few drops chili oil
Method
1. Toast the sesame
- Dry-toast sesame seeds in a small pan over medium heat until golden and fragrant (2–3 minutes), then set aside.
2. Prep the carrots
- Wash and scrub well (peel only if needed), then use a julienne peeler, mandoline, or sharp knife to create fine matchsticks or ribbons of the three carrot colours. Aim for similar thickness so they absorb the dressing evenly.
3. Mix the dressing
- In a jar or small bowl, whisk together sesame oil, olive oil, vinegar, tamari, maple/honey, ginger, garlic, lime zest and juice, salt, pepper, and chili if using. Taste and adjust: more lime for brightness, more tamari for savoury depth, a touch more sweetener if it’s too sharp.
4. Assemble
- In a large bowl, combine carrots, spring onions and coriander.
- Pour over most of the dressing and toss well until everything is glossy and lightly coated. Let sit 5–10 minutes so the carrots soften slightly and pick up the flavours.
- Sprinkle with toasted sesame seeds (and extra coriander/spring onion) just before serving. Drizzle remaining dressing on top if needed.
