My contribution this month is the side dish and the recipe I chose to share with you is a version of Cooking Light Sesame-Carrot Salad. I wanted a little bit of heat so for part of the sesame oil I subbed chili oil. I also added a little tiny bit of brown sugar to the dressing. Love that sweet heat!
Jerry of A Life Lived started us off with a homemade Limoncello
Susan from The Spiced Garden brought an Appetizer of Tempura Green Beans (with Mild Cayenne Sour Cream)
Sandi from Whistlestop Cafe made Hassleback Potatoes
Sarah made an Arugula Grape Sunflower Seed Salad
Shelby (that would be me!) made the Asian Carrot Salad (recipe posted below)
Asian Sesame Salad
By adapted from Cooking Light
Published 06/04/2014
Ingredients
- 3 cups matchstick cut carrots
- 1-1/2 tablespoons toasted sesame seeds
- 1-1/2 tablespoons seasoned rice vinegar
- 3/4 tablespoons dark sesame oil
- 1 teaspoon chili oil
- 1 teaspoon soy sauce
- 1 teaspoon light brown sugar
- 1/2 teaspoon fresh ground black pepper
Instructions
- Combine all ingredients in a large bowl and toss well to coat.
- *Note: I used tri colored carrots.
Yield: 4 servings
Prep Time: 00 hrs. 10 mins.
Total time: 10 mins.
Nutrition
- Calories: 89
- Fat: 5.4 g
- Sodium: 108 mg
Tags: Carrots, Asian, Sesame, Chili, Cooking Light
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Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read moreLatest Cookbook Available Now
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One Pot Paleo Cookbook by Shelby Law Ruttan
I can just taste the sweetness of the carrots Shelby. Thanks for bringing it to the table!!
I love carrots and nothing says summer better than garden fresh carrots. Sounds delish, Honeybunch 🙂
I love this type of salad!
This looks so good, love sesame oil. I bet this would make a great picnic salad.