Marinated Asian Carrot Salad
Bright and crisp, this sweet and tangy salad makes a perky side dish not only for our Grilled Korean Ribeye Sandwiches, but for just about anything. You can even use on pork, chicken or fish sandwiches. Best served cold.
Ingredients
Dressing
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⅓ cup grapeseed oil
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⅓ cup rice wine vinegar
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¼ cup honey
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1 tablespoon plus 2 teaspoons sesame oil
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1 tablespoon plus 1 teaspoon tamari or soy sauce
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1 tablespoon finely grated fresh ginger (optional)
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Zest of 1 lime
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Juice of half a lime
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1 heaping tablespoon garlic paste
Salad
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1 bag (10-ounce) shredded carrots
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1 large daikon radish, peeled and shredded
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1 small red onion, thinly sliced
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1 cup cilantro, loosely packed and chopped
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Toasted sesame seeds or “everything” seasoning
Directions
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Whisk together all dressing ingredients.
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Combine carrots, radish and onion in a large mixing bowl. Toss with dressing. Refrigerate several hours or overnight. At serving time, stir in cilantro and sesame seeds or seasoning.
