Zesty Carrot & Coriander Salad with Toasted Sesame

A vibrant, crunchy salad of carrot ribbons tossed with fresh coriander and a citrusy sesame dressing. Ready in minutes, it's a refreshing side for any meal.

• Cook10 min
• Total10 min
• DifficultyEasy
• Servings4

This salad is all about freshness and crunch. Thinly sliced carrots meet the bright, citrusy kick of orange and lemon, while toasted sesame seeds add a nutty depth. It's simple, vibrant, and perfect for a quick side dish or a light lunch.

The dressing is the star here—a lively mix of citrus juice, olive oil, and pounded sesame seeds that coats every ribbon. Best enjoyed immediately after tossing, so the flavors stay bright and zingy.

Ingredients

Metric (g, ml, °C)US (cups, oz, °F)

Servings −

4

+

• 6 medium carrots, washed and peeled
• 1 handful fresh coriander, leaves picked, a large handful
• 1 ⅓ tbsp sesame seeds, toasted, or poppy seeds

DRESSING

• zest and juice of 1 orange
• 2 lemons
• extra virgin olive oil, about 4 times the amount of lemon juice
• 2 tbsp sesame seeds, toasted, heaped
• sea salt and freshly ground black pepper, to taste

Converted amounts are rounded.

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Method

1. Slice the carrots into fine ribbons, matchsticks, or batons. Place them in a salad bowl along with the coriander leaves and the toasted sesame or poppy seeds.
2. For the dressing, finely grate the orange zest into a bowl. Add the orange juice, the juice of 1½ lemons, and about 4 times that amount of extra virgin olive oil.
3. Pound the toasted sesame seeds to a pulp using a pestle and mortar, then stir into the dressing. Mix well and season with salt, pepper, and extra lemon juice if you like, to make it zingy enough to taste once the salad is dressed.
4. Toss the salad with the dressing and serve immediately—the lemon flavor fades quickly, so enjoy right away.

💡 Tips

• Use a mandoline or vegetable peeler for super-thin carrot ribbons.
• Toast the sesame seeds in a dry pan over medium heat until golden and fragrant.
• If you don't have a pestle and mortar, crush the seeds with the back of a spoon.

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Inspired by a recipe from Jamie Oliver