Fresh Beet and Carrot Salad with Asian Dressing

A beet and carrot salad with cilantro and green onion in a sesame-soy dressing. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @bayanbites7

Original recipe source

Servings: 4

Ingredients

• 2 whole beets medium, raw or lightly boiled, julienned
• 3 whole carrots julienned
• 1 cup green onions sliced into long thin strips
• 0.5 bunch fresh cilantro chopped
• 3 whole garlic cloves minced
• 2 tbsp sesame seeds
• 1 tsp chili flakes
• 0.25 cup neutral oil
• 2 tbsp rice vinegar
• 0.25 cup soy sauce
• 2 tbsp sesame oil

Instructions

1. Julienne the beets and carrots, slice the green onions into long thin strips, and chop the cilantro. Vegetables are prepared.
2. Add the beets, carrots, green onions, and cilantro to a large mixing bowl. Vegetables are combined.
3. In a separate heatproof bowl, add the minced garlic, sesame seeds, and chili flakes. Aromatic base is in the bowl.
4. Heat the neutral oil until the first wisp of smoke appears, then immediately remove it from the heat and carefully pour it over the garlic, sesame seeds, and chili flakes. Hot oil is added to the aromatics.
5. Add the rice vinegar and soy sauce, then mix well. Add the sesame oil and mix again. Dressing is finished.
6. Pour the dressing over the vegetables and toss until evenly coated. Salad is coated.
7. Serve immediately for maximum crunch, or refrigerate for 30 minutes to let the flavors blend. Salad is ready to serve.