Spicy Raw Vegan Carrot Salad
This carrot salad. OMG. Honestly, no exaggeration here — my husband has been raving about it for days. It’s crunchy and nutty and salty and spicy and delicious. And the leftovers — don’t even get me started. As the flavors sit together they just they better and better. Like wine!
It’s raw. It’s vegan. It’s really good! Now how to make it:
1 pound large carrots, peeled
1 cup edamame, shelled and steamed
1 tbsp tahini
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp ponzu
1 tbsp sesame seeds, divided
- Using a spiralizer, cut carrots into noodle shape [if you do not own a spiralizer, a julienne peeler would work, as would cutting the carrots by hand as thinly as possible]
- Mix sauce and half the sesame seeds, season to taste with additional elements [smoky – tahini, salty – soy sauce, sweet – hoisin, spicy – sriracha, sour – ponzu]
- Combine carrots, edameme and sauce, cover and refrigerate at least 2 hours
- Prior to serving, sprinkle remaining sesame seeds over the top, and more sriracha for another kick
For a final kick of spice, I added another drizzle of Sriracha — delicious and just the right amount of tangy heat.
The spiralizer was highlighted on my newest feature: Domesticated Yourself. It’s one of the many tools I love — and it really is so easy to use. Have you ever used a spiralizer? What’s your favorite vegetable to make into noodles?
Please let me know how you like this recipe if you try it at home! Hope you enjoy…