Asian Carrot Salad Blitz in the Pressure Cooker
This Asian Carrot Salad is a vibrant, flavourful side dish of carrot ribbons in a sesame vinaigrette that's ready in under 10 minutes, perfect for pairing with any grilled or roasted meat or fish.
Equipment
- 1 Pressure cooker for quick release
- 1 Mixing bowl
Ingredients
Ingredients
- 6 Fresh carrots peeled and julienned
- 3 Scallions trimmed and thinly sliced, 1 teaspoon reserved for garnish
- 1 1/2 tablespoons Rice vinegar
- 1 1/2 tablespoons Sesame oil
- 1 1/2 tablespoons Soy sauce
- 1 teaspoon Honey
- 1 teaspoon Toasted sesame seeds plus 1/4 teaspoon reserved for sprinkling
- 1/4 teaspoon Fresh shredded ginger or ginger paste, or 1/8 teaspoon dried ground ginger
Instructions
Instructions
- Peel and julienne the carrots into thin strips.
- Slice the scallions thinly, reserving a teaspoon for garnish.
- Combine carrots, scallions, rice vinegar, sesame oil, soy sauce, honey, half the sesame seeds, and ginger in a mixing bowl. Toss well.
- Place mixture in a pressure cooker and use quick release setting to slightly soften the carrots.
- Once done, add reserved scallions and sesame seeds before serving.
Notes
Use pre-peeled carrots to save time. For best texture, sprinkle sesame seeds just before serving.