Viral Carrot Salad Pressure Cooker Recipe
A refreshing and crunchy carrot salad with shallots, toasted sesame, and a tangy Asian dressing, perfect as a side dish for any meal.
Ingredients
Main ingredients
- 4 large carrots peeled
- 1 shallot finely diced
- 1 Tablespoon toasted sesame oil
- 2 Tablespoons soy sauce
- 1 Tablespoon rice vinegar
- 1 small lemon zest and juice of
- 1 Tablespoon toasted sesame seeds
- 2-3 Tablespoons chopped fresh cilantro
Instructions
Instructions
- Using a vegetable peeler, peel the first layer of the 4 large carrots and discard it.
- Continue to peel the carrots and add them to a bowl.
- Finely chop the 1 shallot and 2-3 Tablespoons chopped fresh cilantro; add them to the bowl with the carrots.
- Add 1 Tablespoon toasted sesame oil, 2 Tablespoons soy sauce, 1 Tablespoon rice vinegar, lemon zest and juice from 1 small lemon, 1 Tablespoon toasted sesame seeds, shallot, and cilantro.
- Stir to combine.
- Serve.
Notes
Place any leftover salad in the fridge in an airtight container for up to 3-4 days. You must use fresh cilantro for the best flavor. If you hate it, then use fresh parsley. If you do not want to slice the carrots super thin, then you can just julienne them. Add a kick of spice to it for a spicier salad.