Sesame Carrot Ribbon Salad
A really awesome aspect about moving cross country is you PURGE your belongings. Every single item, before it is packed, I hold it and determine if it is worth the move. If I was moving a few blocks, or even just a town I’d be all like, “I’ll absolutely move my couch with stuffing protruding from the holes and ratty half un-woven rug.” But now the item needs so show some real potential.
It’s like you touch the item and have this mental montage of that item’s life. From the moment you got it to the moment you are now holding it. There are is a certain assessment of the relationship.
And so we’ve been taking weekly trips to the thrift store around the corner with bins of things we’ve accumulated. Maybe the item will have a whole new life in and after the thrift store. I can envision the Pixar movie now.
I think by now y’all know I love spiralizing. Spiralizing’s my jam. I find it way more fun than I probably should. I think the possibilities are endless. I jump at the chance to make any and all spiralized recipes. Spoiler alert: some are coming your way soon. BUT BUT BUT not everyone has a spiralizer. And I don’t want you to feel left out, you know?
Because I’m an includer.
So what about ribbons? Using a kitchen tool that most likely everyone has. So no matter your spiralizing capabilities, you can still have elegant veggie noodles. You’re welcome.
Plus rainbow carrots make me oh so happy – the purple! I did research (nerd, whatevs) and the purple ARE sweeter than their other colored counterparts. Anyway, I know you guys will love this easy vegetarian dish. It’s perfect for lunch or dinner 🙂 So let’s get to it and make some Sesame Carrot Ribbon Salad!!
Use your vegetable peeler to peel the outer layer of skin (business as usual). Discard the initial first layer peel.
Then, continue to use your vegetable peeler to make ribbons out of your carrots. I kept turning the carrot because if you peel just one plane, the width of the ribbons will eventually be very thick. If you turn the carrot as you peel, the width will be thinner and varied.
Place the ribbons in a pan over medium-high heat with sesame oil and coconut oil. Add sea salt and pepper to taste and toss (I used about 3 pinches of sea salt and 1 pinch of white pepper). Cook for about 5 minutes, tossing frequently.
Plate the ribbons and top with chopped scallions, peanuts, and sesame seeds!Print
- 6 large rainbow carrots, peeled
- 1 teaspoon sesame oil
- 2 tablespoons coconut oil
- 3 pinches sea salt
- 1 pinch white pepper
- 1 scallion, chopped
- 2 tablespoons whole salted peanuts
- sesame seeds for garnish sprinkle
- Use your vegetable peeler to peel the outer layer of carrot skin (business as usual).
- Discard the initial first layer peel (normal stuff).
- Rinse your peeler and continue to use it to make ribbons out of your carrots.
- I turned the carrot because if you peel just one plane, the width of the ribbons will be very thick. If you turn the carrot as you peel, the width will be thinner and more varied.
- Place the ribbons in a pan over medium-high heat with sesame oil and coconut oil.
- Add sea salt and pepper to taste and toss (I used about 3 pinches of sea salt and 1 pinch of white pepper).
- Cook for about 5 minutes, tossing frequently.
- Plate the ribbons and top with chopped scallions, peanuts, and sesame seeds!
- Serving Size: 2