Dessert

Shaved Rainbow Carrot Sesame Salad Recipe

ByRita Bennet December 25, 2025December 25, 2025

Introduction

This Shaved Rainbow Carrot Sesame Salad is a vibrant and refreshing dish perfect for any season. With crisp julienned carrots and a tangy sesame dressing, it offers a delightful balance of textures and flavors that will brighten your table.

A white plate filled with a colorful salad, showing thin, long strips of bright orange carrots, deep purple beets, pale yellow and white vegetables, all mixed together with fresh green herbs like parsley and cilantro. The salad is sprinkled with small white sesame seeds on top, adding texture and tiny white spots all over. The vegetables look fresh and slightly glossy, with a mix of soft and crunchy textures visible. A dark fork and spoon rest on the plate’s edge, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs carrots, peeled and julienned
1/4 cup scallions, finely chopped

2 tbsp fresh cilantro, chopped
2 tbsp fresh basil, chopped

Dressing:
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp low sodium Tamari (or soy sauce)
- 1 tsp white miso
- 1 tsp sriracha
- 1 tsp coconut sugar
- 1 small garlic clove, minced
- 1 tsp fresh ginger, grated
2 tbsp sesame seeds

Instructions

Step 1: Toast the sesame seeds in a dry pan over medium heat until golden and fragrant, about 5-7 minutes. Set aside to cool.

Step 2: Julienne the carrots using a sharp knife or a food processor and place them in a large mixing bowl.
Step 3: Add the scallions, cilantro, and basil to the carrots and toss gently to combine.
Step 4: In a blender or food processor, combine all the dressing ingredients—sesame oil, rice vinegar, Tamari, white miso, sriracha, coconut sugar, garlic, and ginger. Blend until smooth and well emulsified.

Step 5: Pour the dressing over the carrot mixture and toss thoroughly to coat everything evenly.
Step 6: Chill the salad in the refrigerator for at least one hour before serving. This allows the flavors to meld beautifully.

Tips & Variations

Use a mandoline or food processor with a julienne attachment to speed up prepping the carrots.

For extra crunch, add chopped toasted peanuts or cashews before serving.
Replace fresh basil with mint for a different herbal note.
Adjust the sriracha to your preferred spice level or omit it for a milder salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The carrots may soften slightly but will still taste fresh. Before serving, give it a good toss and sprinkle any reserved toasted sesame seeds on top. This salad is best eaten chilled and does not require reheating.

How to Serve

A close-up view of a colorful shredded vegetable salad piled high on a white plate with a light brown rim. The salad has thin strips of orange carrots, yellow and purple pieces, pale beige slices, and fresh green leafy herbs mixed in. Tiny white and black sesame seeds are sprinkled all over, adding texture and contrast. The colors are bright and fresh, and the vegetables look crisp and lightly dressed. The plate sits on a white marbled surface, enhancing the vibrant colors of the salad. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, it’s best to prepare the salad a few hours ahead to allow the flavors to develop fully. Just keep it chilled and toss before serving.

What can I use if I don’t have white miso?

If you don’t have white miso, you can substitute with a little soy sauce or skip it altogether, but the miso adds a subtle depth and umami to the dressing.