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Carrot + Sesame Salad
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Carrot & Sesame Salad
Ingredients
- 8-10 cups shredded carrots (8 large carrots, or more if medium sized)
- 1 T sesame, toasted
- 2/3 cup avocado oil
- 1/3 cup rice wine vinegar
- 1 T honey
- 1-2 T shredded ginger
- 1/2 tsp sesame oil
- 3/4 tsp salt
- fresh ground pepper to taste
Instructions
- Wash and then shred carrots in a large mixing bowl.
- Toast sesame seeds in a dry skillet on medium high heat for 2-3 minutes. Keep an eye on them and shake pan to toss occasionally. Let stand.
- Measure remainder of ingredients in a measuring cup. I use a whisk to combine, although you could use a blender of any kind too.
- Pour dressing over shredded carrots and mix to combine.
- Let stand for 30-minutes before serving if possible (half a day would be ideal, though that rarely happens here.)
- Right before serving, sprinkle on the toasted sesame seeds. Keeps well in fridge for several days too!
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