This rainbow carrot slaw with a blood orange sesame dressing is so tasty and it takes less than 10 minutes to make. Finally the sun has come out to play here in London so whilst I spend most of today hunting out my sunglasses, I thought i’d share one of my favourite go to salads. This low carb lunch or dinner recipe goes well with any protein of your choice, but my favourites are some chargrilled chicken or roast salmon.
Nothing says summer like an awesome salad bursting with flavour but the secret to the best salad is a sensational dressing and extra crunchy toppings. Why not try adding some flavoured toasted seeds, micro herbs or vegetable crisps?
This carrot slaw should kick start your tastebuds for summer and the blood orange and toasted sesame dressing is a classic you’ll come back to time and time again. Let me know what you think in the comments below. I hope you enjoy guys, Jo x
- 400g of carrots (Rainbow carrots if you can find them as this looks pretty)
- 1 spring onion
- 50g of pumpkin seeds
- Few extra sprigs of fresh dill and parsley to serve
Blood orange and sesame dressing
- 3 tablespoons of toasted sesame oil
- 2 tablespoons of extra virgin love oil
- 20g of ginger (grated)
- 1 large teaspoon of coconut aminos
- 1/2 of a blood orange (20ml)
- 5g of fresh parsley (finely chopped)
- 3g of fresh dill (finely chopped)
- Pinch of sea salt and cracked black pepper
Preheat the oven to 190C (fan assisted.) Place the pumpkin seeds on a baking tray and roast in the oven for 5 – 7 minutes until golden. Remove from the oven and allow to cool.
Peel and remove the tops from the carrots. Spiralize, grate or make thin carrot strands using a julienne peeler.
Peel and finely grate the ginger. Juice 1/2 of a large blood orange.
Mix the sesame oil, olive oil, grated ginger, coconut amnios, blood orange juice, parsley, dill and seasoning together in a little bowl.
Place the carrots in a bowl, toss with the dressing and top with toasted pumpkin seeds, chopped spring onion and a sprinkling of fresh parsley and dill.