Name: Ginger Carrot Slaw
Prep time: 15 min
Total time: 15 min
Cuisine: Asian-inspired
Ingredients: 6 tablespoons rice vinegar; 1 tablespoon low-sodium soy sauce; 2 tablespoons minced fresh ginger from an approx. 3 inch x 1 ½ inch piece; 1 tablespoon runny honey; 3 tablespoons olive oil; 1 tablespoon sesame oil; 1 pound carrots, shredded; 3 scallions, thinly sliced; 2 tablespoons toasted sesame seeds

Description

A quick and easy carrot slaw with lots of crunch, zesty ginger-sesame flavor and a bright splash of color. Great for topping burgers and sandwiches or serving as a side dish with grilled and Asian-inspired meals.

Ingredients

Units Scale

Dressing

6 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
2 tablespoons minced fresh ginger from an approx. 3 inch x 1 1/2 inch piece
1 tablespoon runny honey
3 tablespoons olive oil
1 tablespoon sesame oil

Slaw

1 pound carrots, shredded
3 scallions, thinly sliced
2 tablespoons toasted sesame seeds

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Instructions

Whisk the rice vinegar, honey, soy sauce and ginger in a small bowl. Slowly pour in the olive oil and sesame oil while whisking. Alternatively, make the dressing in a small food processor: roughly chop the ginger, add it along with all the other dressing ingredients, and process until smooth.
Put the carrots, scallions and toasted sesame seeds in a large bowl and toss with the dressing. Serve right away or, for even more flavor, let the slaw sit for 15 to 30 minutes before serving.

Notes

To make this gluten-free, use a low-sodium, gluten-free soy sauce or Tamari, such as San-J Tamari.
To make this vegan, swap the honey for an equal amount of sugar or maple syrup.
To shred the carrots, I recommend using a Thai vegetable peeler. It's inexpensive and is a wonderful tool for hand-shredding carrots (and other veggies too). It's easy to use and there's no setup or cleanup. You can also use a food processor fitted with the coarse shredding disc, or even a simple box grater will work.
If you can't find toasted sesame seeds, you can toast raw sesame seeds in a small dry skillet over medium-high heat, stirring constantly until slightly colored. Remove the pan from the heat and continue to toss the seeds in the skillet for another minute so they continue to toast in the residual heat.
Make ahead and storage: This slaw is at its best the day it's made but will keep, covered, in the refrigerator for up to 3 days. Toss well before serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No Cook
Cuisine: Asian-inspired