Spicy Carrot Salad (Printable)

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

# 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 (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 Make It:

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

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking, perfect for when you need something fresh without heating up the kitchen.
  • The dressing hits that sweet spot between tangy, spicy, and nutty that makes you keep reaching for more.
  • It gets better as it sits, so you can make it ahead and let the flavors get cozy with each other.
02 -
  • The salad gets softer and sweeter as it sits, so if you like it crisp, serve it immediately; if you want it mellow, let it chill for a bit.
  • Don't skip toasting the sesame oil if you can help it—regular sesame oil tastes like nothing, but the toasted kind carries the whole dish on its back.
03 -
  • Mix the dressing in a jar and shake it hard instead of whisking—the vigorous movement helps the sesame oil emulsify with the vinegar, making the dressing cling better to the carrots.
  • If your carrots are old and slightly limp, soak the shreds in ice water for 10 minutes before mixing with the dressing to bring them back to life.
Return