Colorful, flavorful, and oh so simple, this shredded carrot salad could be your next lunch. Pick up a rotisserie chicken for dinner tonight and use the rest of the pulled chicken to take this salad to the next level! Crunchy shredded veggies like carrots and cabbage give coleslaw vibes, but the sesame tamari dressing keeps things light. With a hearty base, this riot of fiber is perfect for meal prepping. It won’t get soggy in the fridge or over the course of a barbecue or potluck. You may have lots of carrots for the easter bunny or just to celebrate spring. This is the perfect recipe to make use of that bounty.
Shredded Carrot Salad
Total Time: 15 minutes
1 pound carrots, peeled and shredded
1 pound red cabbage, finely shredded
2 cups pulled Rotisserie chicken
¾ cup frozen corn, thawed
1 handful fresh parsley, chopped
4 green onions, thinly sliced
½ cup sliced almonds, toasted
¼ cup currants or raisins
1/3 cup toasted sesame oil
3 tablespoons tamari
¼ teaspoon cayenne pepper
- In a large bowl, combine carrots, cabbage, chicken, and corn.
- Whisk together toasted sesame oil, tamari, and cayenne pepper.
- Pour dressing over salad and toss to coat. Adjust seasoning to taste.
- Top with parsley, green onions, sliced almonds, and currants or raisins.