Sesame Carrots Salad

Made for the first time in October 2024! Goes great in tofu tacos.

Ingredients

• 6 to 8 large carrots

Crispy rice

• 1 cup cooked rice
• 1 tbs sesame oil
• 1 tbs chili paste

Dressing

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbs avacado oil
• 1 tbs brown sugar
• 1 tbs chili paste
• 1 tsp toasted sesame seeds
• juice from 1 lime
• 1-2 cloves minced garlic

Instructions

1. Preheat Oven to 400F
2. Pepare rice by placing the cooked rice on a baking sheet lined with parchment paper.
3. Drizzle the chili paste and sesame oil over the rice. Toss to evenly coat
4. Bake the rice for 35 to 40 minutes until cripsy.
5. Peel the carrots into tin ribbons with a mandolin or vegetable peeler.
6. Place the carrot ribbons in a large jar.
7. In a bowl mix all dressing ingredients and mix well.
8. Once the rice has cooled add to the jar with the carrots.
9. Add dressing to carrot and rice mixture and shake.
10. Serve cold and enjoy!