Easy Vegan Carrot Salad

This easy vegan carrot salad is made with matchstick carrots, and other fresh veggies and herbs. It won’t take long to have this ready to serve and this recipe will make a great lunch or side dish! It’s also perfect for pot lucks or BBQ’s in the summer. 

Why you’ll love this carrot salad: 

• Quick: Make this carrot salad in only 10-minutes 
• Flavorful: The fresh veggies combined with the tasty sesame dressing makes this salad so flavorful 
• Fresh: I’ve used a combination of fresh ingredients for this vegan salad, but you can switch it up with your favorite veggies 

Ingredient Notes: 

Carrots: Carrots are such a healthy veggie. They have a ton of fiber and are loaded with vitamin A & K and beta-carotene. They can help strengthen your bones.

Miso: This fermented soybean paste is magical and highly recommended in this recipe.  You can use red, yellow or white.  Any will work but will each lend different flavors to the dish. I used white

Tamari: Tamari is one of those ingredients that most people don’t really know what it is. Essentially it is a type of soy sauce with an umami flavor that helps enhance many dishes like this sauce. The nice part of tamari is that it also has nutrients found in fermented foods.

How to make carrot salad: 

1. Peel the and thinly julienne the carrots. Approximately 2 inches long by 1/8 inch thick. Add to a large bowl.
2. Slice the green onion at an angle and make it the same size as the carrots. 
3. Transfer to the bowl.
4. Remove the cilantro leaves from the stems, keeping them whole.
5. Add cilantro leaves directly to the bowl along with the chopped basil and sesame seeds.
6. To make the dressing, add all of the ingredients to a small bowl, and mix to combine.
7. Pour the dressing into the large bowl. Toss the salad together with the dressing. Enjoy!

Expert Tips & FAQ: 

Seasoning: Season the salad to taste! Add more spices if you desire.

Other veggies you can add: If you wish, add some chopped baby bok choy and grated beet! This is a delicious variation.

Meal Prep: This is a great salad to meal prep, keep your dressing separate and dress when you’re ready to enjoy. 

Storage: Store the salad in the fridge in an airtight container for 4 – 5 days.

Other recipes you’ll love:

• Garlic Roasted Brussel Sprouts
• Healthy Lemon & Herb Baked Zucchini
• Creamy Vegan Lentils with Spinach
• Roasted Potato Salad
• Creamed Corn Recipe

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Vegan Carrot Salad

• Author: Maria Koutsogiannis
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 5
• Category: Vegan Meals, Vegan Appetizers
• Method: Toss
• Cuisine: Asian-Inspired, Vegan, Vegetarian, Gluten-Free, Dariy-Free
• Diet: Vegan

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Description

This fresh, delicious vegan carrot salad is easy to make and the perfect meal for meal prep for the week or as a side dish.

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Ingredients

Scale 1x2x3x

6 large rainbow carrots

1 bunch of green onion

¼ cup cilantro

2 tbsp fresh basil (chopped)

2 tbsp sesame seeds

For the dressing:

3 tbsp sesame oil

3 tbsp rice wine vinegar

2 tbsp tamari

1 tbsp miso

1 ½ tsp chili garlic paste

1 tsp maple syrup

1 ½ tsp ginger (grated)

Juice of ½ lemon

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Instructions

Peel the and thinly julienne the carrots. Approximately 2 inches long by 1/8 inch thick. Add to a large bowl.

Slice the green onion at an angle and make it the same size as the carrots. 

Transfer to the bowl.

Remove the cilantro leaves from the stems, keeping them whole.

Add cilantro leaves directly to the bowl along with the chopped basil and sesame seeds.

To make the dressing, add all of the ingredients to a small bowl, and mix to combine.

Pour the dressing into the large bowl. Toss the salad together with the dressing. Enjoy!

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Notes

Season the salad to taste! Add more spices if you desire.

If you wish, add some chopped baby bok choy and grated beet! This is a delicious variation.

This is a great salad to meal prep, keep your dressing separate and dress when you’re ready to enjoy. 

Store the salad in the fridge in an airtight container for 4 – 5 days.

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Nutrition

• Serving Size: 5
• Calories: 168
• Sugar: 5.7g
• Sodium: 480.9mg
• Fat: 12.5g
• Saturated Fat: 1.8g
• Unsaturated Fat: 5.5g
• Trans Fat: 0g
• Carbohydrates: 13.5g
• Fiber: 3.2g
• Protein: 2.8g
• Cholesterol: 1.2mg

Keywords: RECIPE, DRESS, SHREDDED