Rainbow Carrot Salad with Gomasio Vegan Recipe

High in Vitamin A and C this salad is beneficial to your immune system with antioxidants that natural fight inflammation. In Asia, Gomasio is considered a digestive aid. Combine that with the apple cider vinegar’s antimicrobial effects and this recipe is a great recipe for a boost when you’re a little under the weather.

Rainbow Carrot Salad with Gomasio Vegan Recipe

  • Servings: 4
  • Difficulty: easy
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    For the Salad:
  • 5 multi-coloured carrots (orange, purple, yellow), peeled
  • 1 chioggia beetroot, peeled
  • For the Gomasio:
  • 50g white sesame seeds
  • 30g black sesame seeds
  • pinch of chili flakes
  • 1 tbsp salt
  • For the Dressing:
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar


  1. To make the gomasio, add the white and black sesame seeds and chilli flakes to a small non stick pan over a medium heat (no need for oil), and fry for a few minutes until slightly toasted. Keep stirring and keep a watch on these so that they don’t burn!
  2. Empty into a small blender, add the salt and blitz until you have a fine flour like consistency. Add to a glass jar and use this to add flavour to many dishes such as salads, soups, stir frys, toast toppings etc.
  3. Shave the carrots using a vegetable peeler along the whole length of the carrot, to create thin shavings of carrot. When you can’t shave any more, thinly slice up the remaining part of the carrot.
  4. Slice the chioggia beetroot thinly and add this and the carrots to a bowl.
  5. Mix the dressing ingredients together and pour over the carrots and beetroot and mix well.
  6. Transfer to a serving platter and sprinkle generously with the gomasio.

  1. Pingback:How to make Gomasio (Naturally Gluten Free and Vegan) - Bettina's Kitchen

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