carrot sesame salad
GOOD NEWS, ladies and gentlefolk! It’s Day 4 of Whole30 and I am alive.
I’m also crying a bit into my black coffee (I miss you, milk) and my breakfast plate looks strange without its usual peanut butter toast situation, but so far we are surviving — dare I say, thriving?
Truth be told, so far it hasn’t been as hard as I thought it would be. Granted, I know we are like 7.555% of the way done with the program, but still. I take pride in each day accomplished. And I believe I’ve already eaten one thousand eggs, 50 avocados and an entire farmers market’s worth of vegetables. It’s been great you guys, just really really great. Just really, really, really, really…
OK I do miss cheese the most. Like, THE MOST.
But we are moving along. And this carrot sesame salad is coming with us. Because believe it or not, just five ingredients come together in this pretty little number that, when combined, are just dazzling to the tastebuds. (I almost wrote “bedazzling,” as in the BeDazzler. I think I need more black coffee.)
Let me say this right off the bat: I am not, repeat, AM NOT, going to turn this blog into a Whole30 blog from now on, or even for the entire month. I might post recipes, like this one, a few times that happen to be Whole30 compliant, but I’m not going to make a big deal out of it. There will still be plenty o’ carbs and the occasional sweet and other foods that our hearts and our bellies really love. So there. Whew. Glad I got that out.
Now as I was saying, salad. I’m such frenemies with salad, because sometimes I like to think a big, hearty salad will satiate me, but most of the time it just really doesn’t. I can’t lie to myself. No kale salad in the world will satisfy like a juicy burger and fries, let’s be real. But I do love the idea of salad, and I do in fact eat a lot of them — you know, for the leafy greens or whatnot. But I have to be honest when I say that my belly just really wants that burger + fries.
But this salad, you guys. It’s really a game changer. As simple as it is — like, peeled carrots with some oil and lemon juice kind of simple — it’s also incredibly satisfying. The carrots are fresh and crunchy; the toasted sesame oil gives you the fat and umami flavor you crave; the lemon juice brightens it all up; the sesame seeds add texture; and the sea salt adds taste. Throw a dash of chopped parsley on top for color, and voila! Satisfying carrot sesame salad, fo’ yo’ face.
For those of you who eat like dainty rabbits, this salad alone may be a meal for you. But for me, someone whose appetite can often be like that of a linebacker, it’s just a really satisfying springtime side dish to go with something else — lately, things like grass-fed burgers or tuna or avocados or grilled chicken. Sometimes I’ll toss a chopped avocado or salmon into the salad, or add a handful of nuts or seeds, too. Next time I’m at the grocery store, I may pick up some nori to crush and sprinkle over the top, because that just sounds crazy good.
For the next month (and even beyond), this carrot sesame salad and I will be likethis (along with all those eggs and avocados I mentioned).
P.S. I’m a guest pinner for Relish this month! Head over to my pinboard where I’ll be sharing all of my springtime favorites, sweet and savory, and pin your own faves from the board! xoxoPrint
Carrot Sesame Salad
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 2 servings 1x
- 6 medium-large carrots, trimmed and peeled
- 2 teaspoons fresh lemon juice
- 2 teaspoons toasted sesame oil
- 2 teaspoons (or more) sesame seeds
- Pinch of sea salt
- Chopped fresh parsley, for topping (optional)
- Use vegetable peeler to peel carrots into long, thin, wide strips. Add to large bowl along with lemon juice, sesame oil, sesame seeds and sea salt. Toss with tongs to combine.
- Transfer salad to serving plates/bowls. Top with chopped parsley, if desired.
OMG! I’m on day 4 of whole 30 too!! I’ve started putting cashew milk in my coffee and am really digging it. I find it doesn’t have the flavour that almond milk has and has a certain creaminess to it too. Keep it up girl!!! I am always looking for a yummy salad like this 🙂
Go you! I’m so proud you’re doing Whole30. I’d love to do it someday! I’d have to do all of my blog posts in advance or something!
This salad looks amazing!
Yeeees the cheese is the hardest thing to cut out! Back in my paleo days, cheese and oatmeal were the hardest foods to eliminate. Hold strong, girl…in another few weeks, it’ll all seem like a bad dream and cheese will taste that much better 😉 In the meantime, this salad is looking fabulous! Fresh, crispy, light…definitely a must-try!
I’ve been wanting to try Whole 30! But the fact that I don’t like eating eggs and that I run a baking blog has deterred me…haha! These carrots look like a perfect side salad to slip into my current routine to healthify it a bit, and it looks SO pretty. I need to grab some colorful pretty carrots at the farmer’s market next week 🙂
This salad is stunning! I think I might try the Whole 30 at some point this summer, or when I’m NOT on a college meal plan 😉 Gorgeous colors, pinning!
Loving those gorgeous, wide spirals of multi colored carrots. Looks too pretty to eat!
So, your recipes totally have my number lately. Carrots just made it onto my grocery list.
I think it is papaya? 🙂 Amazing! It is carrot. This dish looks nice and delicious. Thank the author! Please! Share with me you next posts.
Why are ribboned carrots so pretty?! Especially when they’re multicolored, good work!
I’ve been making a salad similar to this (but with rice vinegar & scallions too!) and its so refreshing! I’m not normally a carrot person, but this is just perfect. The carrot taste isn’t too overwhelming when they are so thin 🙂
Sarah @ The Midwest Darling
I love rainbow carrots and ribbon salads. I’d inhale this beauty!
Katrina — Yay! So glad we’re in this together. 😉 I need to get some cashew milk for my coffee, stat!
DessertForTwo — Seriously, I just made a dessert bread yesterday and I think I need to add “tears of sadness” as an ingredient because I couldn’t eat it.
Julia — I’m starting to miss oatmeal, too! Ugh.
Rachel — Haha, those are pretty big deterrents. 😉 But you could totally do it! And yes, definitely give this salad a try!
Medha — Um, yes, wait until the college meal plan is over before you dive in. 😉 Thanks, dear!
Kari — Is it weird that I stare at it for a bit before I eat it because it’s so pretty? (Yes, yes that’s weird.)
Liz — I aim to please. 😉 Excited to see you soon!
Anna — It does kind of look like papaya! 🙂
Janelle — I think I can only buy rainbow carrots from now on, I love them so much!
Sarah — Ooo, I like the idea of rice vinegar and scallions. Trying that next!
Laura — “Inhaled” is a good way to describe how I eat it. 😉 Thanks, dear!
I’ve been doing the Whole30 for quite some while now, but with all of the time and energy it takes to plan and prepare my meals while still balancing school, work and a social life (honestly, the hardest part of being on the whole30 tbh…) it’s definitely a lot more challenging than I expected! PLUS I JUST WANT SOME BURGERS AND FRIES TOO SOMETIMES. Girl, I totally get you on that one, hahah.