A vibrant, crunchy rainbow carrot salad tossed in a savory-sweet sesame dressing with fresh ginger and garlic.

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1. Peel and shred the rainbow carrots into thin, even strands for the best crunch.

2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, grated ginger, and minced garlic until smooth.

3. Place the shredded carrots in a large mixing bowl and pour the dressing over them.

4. Toss thoroughly until all the carrots are evenly coated.

5. Sprinkle sesame seeds and chopped green onions or cilantro on top.

6. Toss gently once more and serve immediately or chill for 10 minutes before serving.

Add sliced cucumber or red cabbage for extra crunch.

For a spicy kick, mix in chili flakes or drizzle with chili oil.

Boost protein by topping with grilled chicken, shrimp, or edamame.

This salad keeps well in the refrigerator for up to 3 days.