Ingredients with Measurements:
- 2 cups shredded carrots
- 1/2 cup chopped shiso leaves
- 1/4 cup sliced red onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts
- 1 tablespoon sesame seeds
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large mixing bowl, combine the shredded carrots, chopped shiso leaves, sliced red onion, and chopped cilantro.
2. In a small mixing bowl, whisk together the honey, rice vinegar, soy sauce, sesame oil, sesame seeds, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss until all ingredients are well coated.
4. Top the salad with chopped roasted peanuts and serve.
10 minutes
Temperature: Serve chilled
Serving size: 4
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
Substitutions for ingredients:
- Shiso leaves can be substituted with basil or mint leaves.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add sliced avocado or cucumber for extra crunch and creaminess.
- Use lime juice instead of rice vinegar for a tangier flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Use a mandoline or food processor to shred the carrots quickly and evenly.
- Toast the sesame seeds in a dry pan over medium heat for a nuttier flavor.
- Make the dressing ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store the salad in an airtight container in the fridge for up to 3 days.
Reheating instructions: None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra shiso leaves or cilantro.
Garnishes: Shiso leaves, cilantro
Pairings: Grilled chicken, fish, or tofu
Suggested side dishes: Steamed rice, miso soup
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too salty, add more shredded carrots or a squeeze of lime juice.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Store the salad in the fridge at all times to prevent bacterial growth.
Food history: Shiso leaves are commonly used in Japanese cuisine and are known for their unique flavor and aroma.
Flavor profiles: Sweet, tangy, nutty, and herbaceous
Serving suggestions: Serve as a side dish or as a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese
Taste: Refreshing, Tangy, Nutty, Sweet, Savory