Sweet, crunchy carrots are a true veggie MVP: They keep in the crisper for about 3 weeks and are as delicious as they are versatile. Whether they’re roasted, grilled, air fried, candied, or tucked in a hot dog bun (you heard me right), carrots shine. This meal prep-friendly carrot coin salad, tossed with a sweet-tangy sesame miso dressing, is perfect for make-ahead lunches or a cool, crunchy side. Here are a few things you will need to make this recipe, and a few ideas for how to serve it.
A mandoline:
Slicing the carrots on a mandoline will yield the paper-thin 1/16″ slices that you need here. No mandoline? A sharp chef’s knife can also work, although the slices will not be as thin. Need a no-knife, no-equipment option? Using 3 cups shredded carrots will make an equally delicious, although slightly less crunchy, salad.
Toasted sesame seeds:
Nutty toasted sesame seeds add the finishing touch to this dish and amplify the sesame oil flavor. If you can only find raw sesame seeds, you can toast your own. Place 2 Tbsp. sesame seeds in a small skillet and heat over medium-low. Cook, shaking the skillet occasionally, until the seeds start to brown in spots and have a toasty smell. Transfer to a small plate immediately—the sesame seeds will continue to brown off the heat—and set aside until needed.
Serving ideas:
Now you can—and should!—enjoy this salad on its own. Don’t forget that it’s great plus-one to many other dishes such as Serena Goh’s cold soba noodle salad, chili crisp fried tofu and steamed rice, or peanut chicken protein bowls. You can also pack the salad as part of your lunch or pack it for a picnic. It’s equally delicious from the fridge and at room temperature.
Storage:
This salad is perfect for planning ahead; you can assemble it and leave it to hang out in the refrigerator for up to 1 week.
Did you try this recipe? Let us know in the comments!
