Best 7 Shaved Carrot Salad With Scallions And Sesame Seeds Recipes

Are you looking for a light, refreshing, and flavorful salad recipe? Look no further than shaved carrot salad with scallions and sesame seeds! This vibrant and crunchy salad is packed with nutrients and is sure to be a hit at your next gathering. With its sweet and slightly spicy dressing, this salad is a perfect balance of flavors that will tantalize your taste buds. So, grab your carrots, scallions, and sesame seeds, and let's get cooking!

Let's cook with our recipes!

SESAME CARROT SALAD

Sesame Carrot Salad image

This bright salad gains tons of flavor from fresh ginger and sesame oil.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 6

Ingredients

1 pound (5 to 6 medium) carrots, peeled and coarsely grated
2 tablespoons sesame seeds
1 to 2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 piece (1 inch) fresh ginger, peeled and finely chopped (about 2 tablespoons)
Coarse salt and ground pepper

Steps:

In a large bowl, combine carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine. Salad can be served immediately or refrigerated up to 2 days and served chilled.

Nutrition Facts : Calories 107 g, Fat 5 g, Protein 2 g

SHAVED CARROT AND RADISH SALAD WITH HERBS AND PUMPKIN SEEDS

Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds image

This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich Passover meal, and while some seeds are not eaten on Passover, pumpkin seeds are okay, since a pumpkin is not a legume.

Provided by Louisa Shafia

Categories Salad Carrot Radish Spring Passover Seed Herb Chive Side Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil, divided
1 cup raw shelled pumpkin seeds
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt, plus more
3 tablespoons fresh lemon juice
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife
4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil
1/2 cup chopped chives

Steps:

Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4-5 minutes. Transfer to paper towels, season with salt, and let cool.
Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
Do Ahead
Dressing can be made 5 days ahead. Chill in a resealable container.

SESAME, SUNFLOWER AND CARROT SALAD

Sesame, Sunflower and Carrot Salad image

This is such a beautiful salad to serve because of the ingredients' harmonizing colors. and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings

Number Of Ingredients 11

Ingredients

6 medium carrots
1/2 cup sesame seeds, toasted
1/2 cup sunflower kernels, toasted
1/2 cup sliced almonds, toasted
1/2 cup golden raisins
DRESSING:
1/4 cup reduced-fat mayonnaise
1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons honey mustard
1/2 teaspoon salt

Steps:

Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 283 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.

SHAVED CARROT SALAD WITH SCALLIONS AND SESAME SEEDS

Shaved Carrot Salad with Scallions and Sesame Seeds image

Yield serves 4

Number Of Ingredients 7

Ingredients

3/4 pound carrots, peeled and shaved with a vegetable peeler
4 scallions, trimmed and thinly sliced
2 tablespoons rice vinegar (unseasoned)
1 tablespoon vegetable oil, such as safflower
1 tablespoon sesame seeds, toasted (see page 365)
1/2 teaspoon finely grated lime zest, plus 1 tablespoon lime juice
Coarse salt and freshly ground pepper

Steps:

In a bowl, combine carrots, scallions, vinegar, oil, sesame seeds, and lime zest and juice. Season with salt and pepper; toss to combine, and serve.

CARROT GREENS SALAD WITH SESAME SEEDS

Carrot Greens Salad with Sesame Seeds image

This is a great, healthy Asian salad recipe that helps use up all those greens from summer carrot yields.

Provided by Cookiemonster

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 9h15m

Yield 6

Number Of Ingredients 7

Ingredients

4 bunches carrots with tops
2 tablespoons toasted sesame seeds
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 ½ teaspoons soy sauce
⅛ teaspoon white sugar
½ cup sliced almonds

Steps:

Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
Cover greens and refrigerate to marinate at least 1 hour before serving.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 40 g, Fat 10.7 g, Fiber 12.5 g, Protein 6.7 g, SaturatedFat 1.1 g, Sodium 340.1 mg, Sugar 18.9 g

CARROT AND SCALLION SALAD

Carrot and Scallion Salad image

Provided by Jacques Pepin

Categories salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco sauce
2 tablespoons red-wine vinegar
1/3 cup safflower or canola oil
1 pound carrots, peeled and shredded by hand or in the food processor (about 4 cups)
12 scallions, approximately, cleaned, dark green leaf tips and damaged leaves removed, and cut crosswise into 1/4-inch slices (about 2 cups)
1 teaspoon very finely chopped garlic
1/2 cup coarsely chopped parsley
8 to 10 lettuce leaves (for garnish)

Steps:

In a bowl combine the salt, pepper, Tabasco, vinegar and oil. Add the shredded carrots, scallions and garlic and mix well. Stir in the parsley.
Clean the lettuce leaves, removing the center rib if it is thick and tough, and arrange the leaves on individual serving plates. Arrange spoonfuls of the salad on top of the lettuce leaves and serve with crunchy bread. This can be prepared ahead and refrigerated until serving time.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams

SHAVED CARROT SALAD WITH BAKED TOFU

Shaved Carrot Salad with Baked Tofu image

This salad for 1 uses tamari-flavored baked tofu as a protein boost.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon honey
1 teaspoon toasted sesame seeds
1 sliced scallion
Peeled ribbons of 1 carrot
1 cup thinly sliced kale
1/2 cup thinly sliced Baked Tofu
Coarse salt

Steps:

In a large bowl, whisk together vinegar, oil, honey, sesame seeds, and scallion. Add carrot, kale, and tofu. Season with salt.

Nutrition Facts : Calories 160 g, Fat 7 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 264 g

Here are a few tips for making Shaved Carrot Salad with Shallots and Radishes:

Use a variety of carrots. Regular orange carrots are a good choice, but you can also use red, yellow, or purple carrots to add a pop of color to your dish.
Use a sharp peeler to shave the carrots. This will help to create thin, even strands.
Use fresh shallots and radishes. If you can't find shallots, you can use a small red or yellow cooking or pickling onions cut in half. If you can't find radishes, you can use peeled and julienned turnips.
Add the herbs and spices as called for in the recipe. This will enhance the flavors of the carrots, shallots, and radishes.
Chill the prepared ingredients and the final dish before serving to help the flavors meld and allow the dish time to come to a cool, refreshing temperature.
Garnish with additional sesame seeds before serving, if desired.

Conclusion:

Shaved Carrot Salad with Shallots and Radishes is a simple, yet flavorful and refreshing side dish that is perfect for any occasion. It is made with fresh carrots, shallots, and radishes, and is tossed in a light and tangy vinaigrette. The shaved carrots and radishes give the dish a nice crunch, while the shallots and vinaigrette add a touch of acidity and sweetness. This dish is also very easy to make and can be prepared ahead of time. So, the next time you are looking for a fresh and healthy side dish, give this Shaved Carrot Salad with Shallots and Radishes a try!