Spicy Carrot Salad (Printable Version)

A crunchy carrot dish with a tangy, spicy Asian-inspired dressing and sesame accents.

# What You'll Need:

→ Vegetables

01 - 4 large carrots, peeled and shredded (approximately 3 cups)
02 - 2 spring onions, thinly sliced
03 - 2 tablespoons fresh cilantro, chopped (optional)

→ Dressing

04 - 2 tablespoons soy sauce (substitute tamari for gluten-free)
05 - 1 tablespoon toasted sesame oil
06 - 2 teaspoons rice vinegar
07 - 1 teaspoon honey or maple syrup
08 - 1 to 2 teaspoons chili garlic sauce or sriracha, adjust to taste
09 - 1 teaspoon fresh ginger, grated
10 - 1 small garlic clove, minced
11 - 1 teaspoon sesame seeds

→ Garnish

12 - 2 tablespoons roasted peanuts or cashews, chopped (optional)
13 - Extra sesame seeds for sprinkling

# How-To Steps:

01 - In a large mixing bowl, toss together shredded carrots, sliced spring onions, and chopped cilantro if using.
02 - Whisk soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, chili garlic sauce, grated ginger, minced garlic, and sesame seeds in a small bowl until blended.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to ensure even coating.
04 - Taste and fine-tune the flavor by adding more chili garlic sauce or soy sauce as preferred.
05 - Transfer salad to a serving plate, sprinkle with chopped roasted peanuts or cashews and additional sesame seeds before serving.
06 - Serve immediately or refrigerate for 10 to 15 minutes to allow flavors to meld.

# Tips for Success:

01 -
  • It comes together in fifteen minutes, yet tastes like you've been working on it all day.
  • The dressing clings to every shred of carrot, delivering bursts of sesame, soy, and heat with each bite.
  • It's naturally vegan and gluten-free friendly, making it easy to share without worry.
02 -
  • Sesame oil burns your mouth if you use too much; it's potent and should be an accent, not the main voice, so measure carefully the first time.
  • The salad tastes better after sitting for a bit, so if you have time, refrigerate it for fifteen minutes before serving and watch how the flavors become rounder and more integrated.
03 -
  • Grate your ginger on a fine microplane so it dissolves seamlessly into the dressing instead of leaving little chunks that sneak up on you.
  • Toast your own sesame seeds in a dry pan for two minutes if you have time; they're aromatic and taste infinitely better than the pre-toasted versions that have been sitting around.
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