Carrot – Zucchini Slaw with Asian Sesame Dressing
Ingredients for a Slaw :
2 medium carrots
4 green onions, finely sliced (white and green parts)
1 small handful parsley leaves, chopped, plus extra for serving
2 tablespoons sesame seeds, preferably black, plus extra for serving
1/2 cup Asian Sesame dressing
Method for the Slaw:
Prepare the vegetable noodles: Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the carrots and zucchini. Transfer the noodles to a large serving bowl. Add the onions, chopped parsley and sesame seeds to the bowl. Drizzle in enough dressing to coat the portioned amount. Use your hands to gently toss the mixture until every single strand is coating in dressing
Ingredients for the Asian Sesami Dressing:
3 tablespoons rice wine vinegar
1 tablespoon sugar
3 tablespoons soy sauce, pref. low-sodium
1 tablespoon ginger, fresh grated
1⁄2 teaspoon garlic, fresh minced
2 tablespoons sesame oil
1⁄2 cup peanut oil or 1⁄2 cup grapeseed oil
1 tablespoon sesame seeds, lightly toasted
1 tablespoon scallion, chopped (green onions)
Method for the dressing:
Mix first 5 ingredients in a bowl or food processor.
If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.
If using a food processor, leave it running while you drizzle in the oil.
When dressing is well combined, add sesame seeds and scallions.
Serve immediately or refrigerate and use within a week.
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