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15 Minute Shaved Carrot Salad with Ponzu Dressing

This incredibly easy salad is a seasonal favorite with the brightness of rainbow carrots and a delicious ponzu vinaigrette
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Cook Time: 15 minutes
Servings: 6
Author: Meiko Temple

Ingredients

  • 16 carrots I used rainbow carrots
  • ¼ cup panko crumbs
  • ¼ cup scallions chopped
  • ¼ cup carrot stalks chopped (or replace with equal parts scallions or parsley)
  • ¼ teaspoon sea salt
  • 2 teaspoons black sesame seeds

Ponzu Vinaigrette

  • ¼ cup safflower or olive oil
  • 3 tablespoons agave or honey
  • 2 tablespoons ponzu
  • ½ tablespoon fish sauce
  • ¼ teaspoon powdered ginger
  • cup rice wine vinegar
  • ½ tablespoon garlic

Instructions

Ponzu Vinaigrette Preparation

  • Add all vinaigrette ingredients to a blender or food processor and blitz until emulsified, approximate 20 seconds. Refrigerate until ready to use.

Shaved Carrot Salad Preparation

  • Shave carrots thin with a vegetable peeler or mandolin and add to a large bowl. Pour vinaigrette over the carrots and toss.
  • In a separate medium bowl add panko crumbs scallions, carrot stalks and sea salt and toss thoroughly. Sprinkle the crumb mixture over the carrots and toss again until they are spread throughout the salad. OPTIONAL: Sprinkle the top of the salad with black sesame seeds and a bit of more panko crumbs if available.
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Notes

Wait to add the panko crumb mixture until right before you are ready to serve in order avoid sogginess.

Equipment

Blender
Vegetable Peeler
Bowl Set

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.