carrot top salad

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No props nor puntastic jokes nor freakish eyebrows needed here. With the time it takes you to cut up this salad – a salad that is asbig on stage presence as it is on nutrientscrunch and crunch – you’ll be snickering all the way to your easy chair.

I was inspired by a meal had at a local restaurant,The Izaka-ya in West Hollywood which is a small haunt devoted to creative Japanese food. My takeaway from having the sashimi salad was to put a sweentend soy and vinegar dressing over raw vegetables, much like sunomono.

This salad works, especially for kids, in two ways. First, the flavor of the dressing is light, sweet and salty – umami heaven by combining flavors to elevated taste satisfaction. Then, the chopped carrots and cucumber make a feast for the eyes. The veggies look like something different and appealing when presented in a stack that a ten-year old boy can knock over before he munches them down.


carrot top salad

Prep Time: 15 minutes

2 carrots – julienned

1 cucumber – seeded, peeled and chopped into thin strips

1 t soy sauce

1/2 t sesame oil

1 T rice wine vinegar

1/2 t agave syrup

sesame seeds (0ptional)

Stack carrots over stacked cukes. Combine the remaining ingredients (adjust to your taste). Pour over vegetables, sprinkle on sesame seeds, and serve.

Cook’s options: Add julienned sliced red onions, spring onions, radishes or red and yellow peppers. Use pre-packaged shredded carrots. Use honey instead of agave syrup and omit the sesame oil if you’re short on ingredients. We like to list our preferred ingredients, but to save time in a crunch, use what you have stocked.

Cook’s tip: Prepare double everything and only pour dressing over individual servings. Save the uneaten salad and dressing for tomorrow night’s dinner and serve as Cucumber Top Salad.


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