Shaved Carrot Salad with Ginger, Maple, and Sesame

May 8, 2013

Shaved Carrot Salad with Ginger, Maple, and SesameI was in Dartmouth last weekend as one of the chefs preparing this year’s Slow Food Spring Supper. It’s always a thrill for me to meet other people who value local quality food and drink.

Before heading back to Cape Breton, I swung by the Farmers’ Market to try one of Evan’s famous fish burgers and stock up on some spring produce. I also picked up some cellar carrots from Noggins Corner, which are featured in this salad. Many friends who claim to dislike carrots will quite happily devour bowls of this crisp salad. Such is the power of the very thin slice and of flavours like ginger, sesame, and maple.

This salad is delicious on its own, but feel free to throw in a handful of bay shrimps. Enjoy!


• 1 lbs carrots, peeled into strips (I used mixed colors)
• 1/4 cup unhulled sesame seeds, toasted
• 1 thumb-sized piece fresh ginger, grated
• 3 tablespoons oil
• 1 tablespoon maple syrup
• 1 tablespoon rice or white wine vinegar
• 1/2 teaspoon coriander seeds, crushed
• pinch sea salt
• pinch dried pepper flakes
• sprouts for topping (optional)

With a peeler, peel the carrots so you have long, thin strips.
In a bowl, mix the shaved carrots with the rest of the ingredients.
Let sit for at least 15 minutes before serving.
Top with sprouts and toasted sesame seeds.

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{ 10 comments… read them below or add one }

Sue/the view from great island May 8, 2013 at 5:53 pm

I love how you work maple into so many of your recipes, Bryan, and you come up with such interesting combinations of flavors. I like the idea of shaving carrots into ribbons, and I might throw in a few parnsips, too.


Bryan May 8, 2013 at 5:58 pm

Maple syrup is divine, especially the one I get from New-Brunswick.
Adding parsnip sounds like a great idea, cheers!


Karista May 8, 2013 at 5:57 pm

I’m loving this salad Bryan! I can just taste the beautiful mingling of flavors in the dressing. And shrimp to top this off would be divine. As always, you’ve made me hungry 🙂


Bryan May 12, 2013 at 9:17 pm

Thanks Karista!
Just had it with shrimps and it’s really good.


Rosemary Mullally May 9, 2013 at 10:12 am

Looks great!


Sarah May 10, 2013 at 7:12 pm

That looks so delicious! Anything with maple syrup in it has my support.


Jozy May 11, 2013 at 3:53 am

I made this salad last night, I served it with your brussel sprout recipe and some eggs on toast. There was so many colors on the plate! This salad is really fresh and easy and I love the fresh ginger in it. Thank you for the post.


Bryan May 12, 2013 at 9:17 pm

Nice combination!
Thanks for the feedback Jojo 🙂


Akansha's Recipes May 13, 2013 at 4:39 am

Simply yum. I definitely gonna try this and put a version of mine in my blog. And surely will link to your post mentioning my inspiration! Keep up the good work!


france picard July 12, 2013 at 5:54 pm

nice bryan!!


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