Spicy Carrot Salad (Printable)

A vibrant mix of shredded carrots with tangy, spicy Asian-style dressing and crunchy nut garnish.

# What you'll 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 (use 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

# Method:

01 - In a large bowl, combine shredded carrots, spring onions, and cilantro if using.
02 - Whisk together soy sauce, 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 vegetables and toss thoroughly to coat evenly.
04 - Taste and adjust seasoning by adding more chili sauce or soy sauce as desired.
05 - Transfer to a serving plate and sprinkle with chopped roasted peanuts or cashews and extra sesame seeds.
06 - Serve immediately or chill for 10 to 15 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It's ready in 15 minutes, which means you can have a restaurant-quality side dish without the stress.
  • The soy-sesame-chili balance tastes like you've been cooking Asian food for years, even if this is your first time.
  • Carrots absorb flavor beautifully here, becoming sweeter and more complex than you'd expect from something so simple.
02 -
  • Shred the carrots close to serving time—they'll stay crisper and won't weep liquid that dilutes the dressing.
  • Taste the dressing before you pour it over everything. A small adjustment at that stage saves you from having to rescue the whole batch.
  • The salad keeps for 24 hours refrigerated, but the carrots soften and the heat mellows, which some people love and others find disappointing.
03 -
  • Buy your carrots from somewhere you trust—the difference between grocery store and farmers market carrots shows up immediately in how sweet they taste.
  • If you don't have rice vinegar, a splash of apple cider vinegar mixed with a tiny bit of water works when you're in a pinch, though the flavor lands slightly different.
  • Toast your own sesame seeds in a dry pan for 30 seconds before adding them to the dressing if you want that flavor to really sing.
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