Spicy Carrot Salad (Printer-friendly)

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

# 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 - 1–2 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, combine shredded carrots, spring onions, and cilantro if using.
02 - In a small bowl, whisk soy sauce, sesame oil, rice vinegar, honey or maple syrup, chili garlic sauce or sriracha, grated ginger, minced garlic, and sesame seeds until well blended.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to ensure even coating.
04 - Taste and adjust the seasoning by adding additional chili sauce or soy sauce as preferred.
05 - Transfer to a serving platter, sprinkle with chopped roasted peanuts or cashews and extra sesame seeds. Serve immediately or chill for 10 to 15 minutes to enhance flavors.

# Expert Advice:

01 -
  • It comes together in less time than it takes to heat up leftovers, no cooking required.
  • The heat builds gently and feels refreshing rather than overwhelming, even if you love spice.
  • Somehow tastes better the next day when all those flavors have gotten to know each other.
02 -
  • Don't shred your carrots more than a few hours ahead unless you want them to soften—they go limp if they sit too long in the dressing.
  • The dressing will taste different at room temperature than it does cold, so always taste before serving and adjust seasoning one final time.
03 -
  • A microplane grater creates thinner, silkier carrot strands than a box grater, and they absorb the dressing faster.
  • Bloom your chili sauce in the dressing for a minute before tossing—it lets the heat distribute evenly instead of hitting you all at once.
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