This month the Cooking Light Virtual Supper Club is Celebrating the Farmer. I would have to say I could call my parents farmers nowdays – even though they are retired. 🙂 My Dad and Mom were dairy farmers during the 80’s but now that they are retired, they grow all kinds of fruits and vegetables. My life when I lived back near them was full of produce in the summer. I loved it!

Asian Carrot Salad #sesame #carrot #salad

My contribution this month is the side dish and the recipe I chose to share with you is a version of Cooking Light Sesame-Carrot Salad.  I wanted a little bit of heat so for part of the sesame oil I subbed chili oil.  I also added a little tiny bit of brown sugar to the dressing.  Love that sweet heat!

Asian Carrot Salad #sesame #carrot #salad
So without further ado, would you like to know what else is on our table this month?  Read on to find out and visit my fellow Cooking Light Virtual Supper Club contributors to see their posts!

Jerry of A Life Lived started us off with a homemade Limoncello

Sarah made an Arugula Grape Sunflower Seed Salad

Shelby (that would be me!) made the Asian Carrot Salad (recipe posted below)

Asian Sesame Salad

By adapted from Cooking Light
Published 06/04/2014
Asian Sesame Salad

1 serving = 3/4 cup


  • 3 cups matchstick cut carrots
  • 1-1/2 tablespoons toasted sesame seeds
  • 1-1/2 tablespoons seasoned rice vinegar
  • 3/4 tablespoons dark sesame oil
  • 1 teaspoon chili oil
  • 1 teaspoon soy sauce
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon fresh ground black pepper


  1. Combine all ingredients in a large bowl and toss well to coat.
  2. *Note: I used tri colored carrots.

Yield: 4 servings
Prep Time: 00 hrs. 10 mins.

Total time: 10 mins.


  • Calories: 89
  • Fat: 5.4 g
  • Sodium: 108 mg

Tags: Carrots, Asian, Sesame, Chili, Cooking Light