Spicy Carrot Salad (Printable)

Crunchy shredded carrots and spring onions dressed in a spicy, tangy Asian-style dressing with sesame and chili.

# What You'll Need:

→ Vegetables

01 - 4 large carrots, peeled and shredded (approximately 3 cups)
02 - 2 spring onions, thinly sliced
03 - 2 tablespoons fresh cilantro, chopped (optional)

→ Dressing

04 - 2 tablespoons soy sauce or 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

# Method:

01 - In a large bowl, combine the 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 until well blended.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to evenly coat.
04 - Taste and adjust the seasoning, adding more chili sauce or soy sauce as preferred.
05 - Transfer the salad to a serving dish. Sprinkle with chopped roasted peanuts or cashews and additional sesame seeds.
06 - Serve immediately or chill for 10 to 15 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in fifteen minutes, which means you can actually make it on a weeknight without the salad becoming an afterthought.
  • The dressing wakes up your taste buds in a way that feels exciting rather than heavy, leaving you feeling energized instead of stuffed.
  • Raw carrots stay crunchy even after sitting for a while, so this works beautifully for meal prep or bringing to a gathering.
02 -
  • Don't add the dressing too early if you're making this ahead—wait until just before serving or the carrots will soften and lose that satisfying bite.
  • Fresh ginger makes an enormous difference; if you use powdered, you'll lose the bright sting that makes this salad come alive.
  • Toasted sesame oil is not the same as regular sesame oil, and using the wrong kind will give you a completely different (and flatter) result.
03 -
  • Make your dressing ahead and store it in a jar—shake it before each use, and it'll last in the fridge for a week, making last-minute salads possible on even your busiest days.
  • Toast your own sesame seeds in a dry pan for two minutes before using them; the difference in flavor is so dramatic you'll wonder why you ever used them raw.
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