Spicy Carrot Crunch Salad (Printable View)

Crunchy shredded carrots with tangy, spicy soy and sesame dressing for a refreshing side or light starter.

# Needed Ingredients:

→ 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, mix shredded carrots, spring onions, and cilantro if using.
02 - In a small bowl, 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.
03 - Pour dressing over the vegetable mixture and toss thoroughly to coat evenly.
04 - Taste the salad and add more chili sauce or soy sauce to balance flavors as desired.
05 - Transfer to a serving dish and sprinkle with chopped roasted peanuts or cashews and additional sesame seeds.
06 - Serve immediately or refrigerate for 10 to 15 minutes to allow flavors to meld.

# Expert Hints:

01 -
  • It comes together in fifteen minutes with zero cooking required
  • The dressing keeps in the fridge for weeks and transforms any raw vegetable
  • Something about the spicy sesame combination makes people ask for the recipe
02 -
  • The salad tastes better after sitting for ten minutes but loses its crunch after a few hours
  • Grating the carrots instead of using a mandoline creates irregular pieces that hold more dressing
  • Double the dressing portion and keep the extra in a jar for instant salads all week
03 -
  • Toast the sesame seeds in a dry pan for two minutes before adding them to the dressing
  • Use a microplane to grate the garlic and ginger so they disappear into the dressing
  • Massage the carrots with the dressing using your hands to soften them slightly
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