Save I discovered this salad by accident on a sweltering summer afternoon when my refrigerator had nothing but carrots and a bottle of sesame oil I'd been meaning to use. Something about the heat made me crave something bright and peppery, so I started shredding and mixing, tasting as I went. That first forkful—crisp, spicy, tangy—changed how I thought about what a simple side could be.
My neighbor stopped by one evening with wine and a appetite, and I threw this together while we caught up. She ate straight from the serving bowl, adding more sriracha after each bite, and halfway through declared it tasted like something from her favorite Thai takeout spot. That's when I realized this salad had quietly become my secret weapon for looking like I'd spent hours in the kitchen.
Ingredients
- Carrots: Four large ones, shredded—the rawer the better, so they stay snappy. A box grater beats doing this by hand if your knuckles value their skin.
- Spring onions: The thin-sliced kind that give you little pockets of onion flavor without overpowering everything else.
- Fresh cilantro: Optional but worth the trouble if you don't mind the taste; it adds a brightness that feels intentional.
- Soy sauce: The backbone of the whole thing; use tamari if gluten matters to you.
- Toasted sesame oil: This is not the time for the light stuff—you need the dark, nutty kind that smells like a million dollars.
- Rice vinegar: A touch of it keeps everything sharp and clean-tasting.
- Honey or maple syrup: Just enough to round out the heat and give the dressing a subtle sweetness.
- Chili garlic sauce or sriracha: Adjust this to your tolerance; I learned the hard way that more is not always better.
- Fresh ginger and garlic: Minced small so they dissolve into the dressing rather than lurking in chunks.
- Sesame seeds: Toasted, if you can find them—they add a toasty depth that raw ones just don't have.
- Roasted peanuts or cashews: Chopped fine for texture, optional but they make it feel more substantial.
Instructions
- Prep your vegetables:
- Shred your carrots and slice your spring onions thin. If you're using cilantro, chop it up and toss it into a large bowl with the carrots and onions.
- Build the dressing:
- Whisk soy sauce, sesame oil, rice vinegar, honey, chili sauce, ginger, garlic, and sesame seeds together in a small bowl. Taste it straight—it should make you pause and nod.
- Bring it together:
- Pour the dressing over the carrot mixture and toss until every shred is coated. This takes more effort than you'd think, but it matters.
- Taste and adjust:
- This is where the recipe becomes yours. Add more chili if you want heat, more soy if you want salt, more vinegar if it needs brightness.
- Finish and serve:
- Transfer to a platter, scatter chopped nuts and sesame seeds on top, and serve right away or chill it for 10 to 15 minutes if you want the flavors to get even friendlier with each other.
Save There's something quietly powerful about a salad that tastes this good without any fuss. I've made it for potlucks where people asked for the recipe, served it alongside grilled fish on a Tuesday night, and even eaten it straight from the bowl while standing at the counter. It proved to me that simplicity done right beats complexity every single time.
Why This Salad Wins Every Time
What makes this salad different from other vegetable sides is how the dressing transforms humble carrots into something crave-worthy. The heat, acidity, and nuttiness work together like a good conversation, each flavor taking its turn without stepping on anyone's toes. It's also vegan and dairy-free by nature, which means it plays well with almost any main dish you pair it with.
Make It Your Own
The beauty of this recipe is that it's a template, not a rule. I've added thin slices of bell pepper for extra crunch, stirred in some thinly sliced cucumber when I wanted something more refreshing, and even tossed in some thinly sliced daikon radish once when I had nothing else. The dressing handles whatever vegetables you throw at it with confidence.
Storage and Serving Tips
This salad keeps beautifully in the fridge for up to 24 hours, which makes it ideal for meal prep or bringing to gatherings where you need something that doesn't wilt. The flavors actually deepen overnight, so it's one of those rare dishes that tastes better the next day. Just give it a quick toss before serving if the dressing has pooled at the bottom.
- Bring it to room temperature for 10 minutes before serving if it's been chilled, and the flavors will feel more alive on your tongue.
- Pack the nuts and extra sesame seeds separately if you're taking it somewhere, and add them right before eating so they stay crisp.
- Taste it one more time before serving—sometimes the chill mellows the spice, and you might want to add a touch more sriracha.
Save This salad has become the dish I make when I want to feel capable in the kitchen without spending hours there. It reminds me that good food doesn't need to be complicated to be memorable.
Your Questions Answered
- → What type of oil is used in the dressing?
Toasted sesame oil adds a nutty aroma and depth to the dressing, complementing the carrots perfectly.
- → Can I make it gluten-free?
Yes, replacing regular soy sauce with tamari ensures the dish is gluten-free without compromising flavor.
- → How spicy is the salad?
The heat comes from chili garlic sauce or sriracha, adjustable to your preferred spice level.
- → What garnishes work well with this salad?
Chopped roasted peanuts or cashews and extra sesame seeds add crunch and enhance texture.
- → Can this dish be prepared ahead of time?
Yes, chilling the salad for 10-15 minutes melds the flavors nicely, and it keeps well up to 24 hours refrigerated.