Spicy Carrot Salad (Printable)

Crunchy shredded carrots tossed in a tangy, spicy Asian-style dressing with sesame and chili notes.

# What You Need:

→ Vegetables

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

→ Dressing

04 - 2 tablespoons soy sauce (or 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, 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

# Directions:

01 - In a large bowl, mix shredded carrots, spring onions, and cilantro if using.
02 - Whisk together soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, chili garlic sauce or sriracha, grated ginger, minced garlic, and sesame seeds in a small bowl.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to coat evenly.
04 - Taste and adjust seasoning by adding extra chili sauce or soy sauce if desired.
05 - Transfer to serving dish and sprinkle with chopped roasted peanuts or cashews and additional sesame seeds.
06 - Serve immediately or chill for 10 to 15 minutes to enhance flavor melding.

# Expert Hints:

01 -
  • It tastes like you spent way more time in the kitchen than the actual 15 minutes it takes.
  • The salad actually gets better as it sits, so meal prepping feels like cheating in the best way.
  • One bowl, minimal cleanup, and it pairs with absolutely everything from grilled fish to simple rice bowls.
02 -
  • Don't shred your carrots more than a couple hours ahead of time or they'll start releasing water and diluting your beautiful dressing.
  • The heat of the dressing mellows slightly as it sits, so if you like things spicy, add your chili sauce right before serving rather than mixing it all in at the start.
03 -
  • Make the dressing in a small jar and shake it instead of whisking if you prefer to save dishes, it emulsifies better anyway.
  • Shredding your carrots fresh each time takes two minutes with a box grater but tastes noticeably brighter than pre-shredded bags.
Return