Oriental Carrot Salad

"This recipe is delicious! The sesame oil gives it a nutty and unusual flavor. I just made it for a picnic I'm going to. After tasting it, I know it's a salad I'll be making many more times. From the cookbook Lean and Luscious and Meatless."
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Sackville photo by Sackville
Ready In:
15mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In medium bowl, combine carrots and green pepper.
  • In a small bowl, combine remaining ingredients.
  • Add to carrots, mixing well.
  • Chill several hours to blend flavors.
  • (To toast sesame seeds, place them in a shallow pan in a 350 degree oven for 15 minutes, or until lightly toasted, stirring occasionally.).

Questions & Replies

  1. I would like to suggest that the word "Oriental" be removed from the name of this recipe and from any other recipes on this website. The term is racist and offensive.
     
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Reviews

  1. Turned out great! Served and ate it both immediately after mixing and after 24h. Delicious both times. Followed the recipe exactly, as I happened to have everything on hand. It's going into the regular rotation for carrots.
     
  2. We all loved this delicious salad. I did not have green peppers and I had to use some yellow and red one. The color combinations were magnificient!<br/>The super touch to this salad was the sesame oil! <br/>I tried this salad just after preparing it and some hours later: Both very good I cannot say which one would be better.
     
  3. We served this with broccoli and tofu over rice, it was a great combo. Will definitely keep the recipe, thank you.
     
  4. Really enjoyed this salad. We served it as an accompaniment to fish. Nice taste and I didn't think it needed more sugar either. I did find there was plenty of dressing for the carrots and also my grater made them a bit thin so they were in danger of getting soggy if they marinated too long. Next time I might use a food processor to make little match sticks instead of the thin texture my grater gives. Nice salad over all though. Would make it again.
     
  5. I like this very much. As stormylee says, refreshing is the best way to describe it. I really didn't feel the need to use more sugar. I followed the recipe, making no changes, and am delighted with the salad. Thank you for sharing this recipe with us.
     
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RECIPE SUBMITTED BY

I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in. In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).
 
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