Prep 10 mins
Cook 0 mins
True to its name this is a very easy carrot salad flavored with sesame oil. I found the recipe at justbento.com The salad stays fresh and crunchy even to the next day after making. In fact, the flavor mellows if you let it rest awhile.
- 2 medium carrots
- 3⁄4 tablespoon lemon juice
- 1⁄2 teaspoon sugar
- 1 pinch salt
- 1 dash soy sauce
- 1⁄2 tablespoon dark sesame oil (toasted)
- roughly chopped parsley (optional)
- Peel the carrots and shred them with a coarse grater.
- Put in a bowl with the chopped parsley. Add the rest of the ingredients and mix well.
- The flavor mellows if you can let it rest for an hour or more (overnight is good).
- Drain off some of the juice when serving. The leftover juice is very tasty ad could be added to a green salad as dressing.
- Add a tablespoon or so of toasted sesame seeds.
- Add some julienned red chili pepper for a spicy version.
- If you have access to an Japanese grocery, you can substitute dashi granules or konbu powder for the salt. You can substitute ponzu (a citrusy vinegar/condiment that makes a great salad dressing base) for the lemon juice.
I love carrot salads, and this was an easy and tasty one! I Doubled the recipe and used bagged shredded carrots to make it even easier. The balance between the sugar, lemon juice and sesame oil (with just a smidgen of soy sauce) was perfect and, as you suggested, I did allow it to sit a few hours while finishing making the soup that this salad was meant to accompany. Good to the last drop!