Serves: 4
Total Calories: 62

FOR THE DRESSING:
1 tablespoon lemon juice, fresh or bottled organic
3/4 cup orange juice
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon kosher salt

FOR THE SALAD:
1 (8-ounce) package shredded carrot
1 red bell pepper cut into thin strips
1/4 cup chopped cilantro
2 tablespoons sesame seeds

To make the dressing, mix the ingredients with a whisk in a small bowl until combined.

To make the salad, toss the carrots, red pepper, and cilantro in a serving bowl. Add the dressing and toss to coat let rest for 30 minutes and garnish with the sesame seeds. Serve immediately, or refrigerate for up to 24 hours.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 62
Calories from Fat: 20

More Recipes from the Homemade in a Hurry Cookbook:
*Salads & Their Dressings
BLT Salad
Carrot Cilantro Slaw
Chickpea Tabbouleh
Chèvre, Field Greens, And Fire-Roasted Tomato Vinaigrette
Cucumber Watermelon Slaw
Edamame Salad
Escarole Salad With Warm White Bean Vinaigrette
Extra-Virgin Tuna Salad
Greens Tossed With Sherry Fig Vinaigrette
Mixed Endive Salad With Vanilla Pear Vinaigrette
Mozzarella And Goat Cheese With Tomato Vinaigrette
Pickled Pink Potato Salad
Roasted Corn Cobb Salad With Balsamic Blueberry Vinaigrette
Roasted Potato And Spinach Salad
Salmon Bruschetta On Spinach Salad With Tomato Ranch Dressing
Salmon Seviche With Basil Drizzle
Salmon Tahini Salad
Savoy Slaw With Ginger Pineapple Dressing
Shrimp And Cress Salad With Grapefruit Vinaigrette
Sprouted Seviche
Thai Mango Salad
Tunacamole
Turkey Posole Salad With Roasted Pepper Vinaigrette