Carrot Sesame Salad
Makes 4 servings
3 – 4 medium size carrots (about 7 ounces total), washed and peeled
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons toasted sesame oil
2 teaspoons toasted white sesame seeds
1 teaspoon granulated sugar
1. With a vegetable peeler, slice the carrots into long ribbons. Set the ribbons aside in a serving bowl.
2. In a separate bowl, or liquid measuring cup, mix together the soy sauce, vinegar, oil, sesame seeds, and granulated sugar. Pour over the carrot ribbons, and toss the ribbons to coat them in the dressing. The salad can be served immediately, or can be refrigerated up to a day before serving.