Bag items: rainbow carrots, scallions, lime, ginger, avocado, red pepper
While we’re hopeful that the high humidity “wet blanket” days of summer are behind us, I developed this recipe to avoid turning on my oven during a particularly icky stretch last month. Delicious food with no cooking? Sign me up!
I went out to lunch with a friend recently and had a tofu salad that was so delicious, I had to recreate it. With the beautiful rainbow carrots in my delivery this week, it was an easy decision about what to use as the base of the salad. I julienned the carrots, though a mandoline slicer would work even better, something I thought about after nearly julienning my thumb! I’d very much recommend against julienning anything but the carrots 🙂
This salad is light and refreshing, tasty, and it is just plain pretty to look at. All of the colors of the carrots with the avocado, red peppers, and tofu look beautiful together. The tofu adds protein, and the avocado has healthy fats that make this salad feel satisfying. If you heard that carrots are good for your vision, well, there is some definite truth to that; your body benefits from the vitamin A in the carrots, with over 200 percent of your recommended daily allowance for vitamin A in a serving! This healthy salad would be a great light lunch, and it even holds up well in the fridge. If you plan on making it ahead of time, just add the avocado when you are ready to serve so that it doesn’t break down before you get to eat it.
I started by julienning these pretty carrots.
Then I added the other ingredients and mixed up the dressing.
Stir to combine, then top with additional green onions and sesame seeds to garnish, if you’d like.
Sesame Rainbow Carrot Salad
For the salad:
6 rainbow carrots, julienned
4 scallions, chopped, plus more for garnish
15 oz. extra firm tofu, pressed to remove liquid, then chopped into 1-inch cubes
1 avocado, sliced
½ red pepper, finely chopped
1 Tbsp. sesame seeds, plus more for garnish
For the dressing:
½ fresh lime, juiced
1 tsp. fresh ginger, grated
½ tsp. sesame oil
1 Tbsp. canola oil
1 ½ tsp. rice vinegar
1 tsp. yellow miso paste
2 tsp. brown sugar
- Press your tofu by wrapping it in paper towels and putting either a book or heavy pan on top to press some of the liquid out. Let it sit for 15 minutes.
- Julienne the carrots, then chop scallions, red pepper, and tofu, and slice the avocado.
- Put all of your ingredients in a bowl, and pour dressing over top. Toss your salad, then serve immediately, and garnish with more sesame seeds and scallions, if desired.