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Asian Carrot Salad - Virtual Supper Club

Published: Last updated: by

This month the Cooking Light Virtual Supper Club is Celebrating the Farmer. I would have to say I could call my parents farmers nowdays - even though they are retired. 🙂 My Dad and Mom were dairy farmers during the 80's but now that they are retired, they grow all kinds of fruits and vegetables. My life when I lived back near them was full of produce in the summer. I loved it!

Asian Carrot Salad #sesame #carrot #salad

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!

Asian Carrot Salad #sesame #carrot #salad
So without further ado, would you like to know what else is on our table this month?  Read on to find out and visit my fellow Cooking Light Virtual Supper Club contributors to see their posts!

Jerry of A Life Lived started us off with a homemade Limoncello


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
Asian Sesame Salad

1 serving = ¾ cup

Ingredients

  • 3 cups matchstick cut carrots
  • 1-½ tablespoons toasted sesame seeds
  • 1-½ tablespoons seasoned rice vinegar
  • ¾ tablespoons dark sesame oil
  • 1 teaspoon chili oil
  • 1 teaspoon soy sauce
  • 1 teaspoon light brown sugar
  • ½ teaspoon fresh ground black pepper

Instructions

  1. Combine all ingredients in a large bowl and toss well to coat.
  2. *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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About Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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Reader Interactions

Comments

  1. Mary Ellen

    This looks so good, love sesame oil. I bet this would make a great picnic salad.

    Reply

  2. Katerina

    I love this type of salad!

    Reply

  3. Sarah

    I love carrots and nothing says summer better than garden fresh carrots. Sounds delish, Honeybunch 🙂

    Reply

  4. bellini

    I can just taste the sweetness of the carrots Shelby. Thanks for bringing it to the table!!

    Reply

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