Carrot Salad with Soy Sauce Dressing

20240831 #BreakfastDiary 1165, 27°C/mostly clear, 25 min/exercise (S, M) 🥕 Carrots are great pan-grilled with oil (beta-carotene boost!) or julienned and tossed with vinaigrette (rapé). This is a slightly different recipe with a soy sauce and sesame oil dressing instead, You'll need carrot, and mint or parsley. First, slice the carrot thinly with a grater. In a mixing bowl, combine the carrot and mint, then pour over 1 part soy sauce, 1 part wine vinegar, 2 parts sesame oil, and 1 part lemon juice. Add salt salt and pepper pepper to taste. Plate it and sprinkle with sesame seeds 🎶 Roll it up like a crêpe cake to eat. Carrot with a soy sauce and sesame oil dressing — surprisingly, it works really well.

- 1 carrot - a little mint - dressing (1T soy sauce, 1T wine vinegar, 2t sesame oil, 1t lemon juice) - a little sesame seeds

1. Slice the carrot thinly with a grater. 2. In a mixing bowl, combine the carrot from step 1 with the mint, add 1T soy sauce, 1T wine vinegar, 2t sesame oil, and 1t lemon juice, and mix well. Add a pinch each of salt and pepper. 3. Plate the carrot from step 2 and sprinkle with sesame seeds.

Inspired by @lagloriavegana