Spicy Carrot Asian Salad (Print)

Crunchy shredded carrots meet tangy, spicy Asian dressing for a vibrant side or starter.

# Components:

→ 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

# Directions:

01 - In a large bowl, combine 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 the dressing over the vegetable mixture and toss thoroughly to coat evenly.
04 - Taste and adjust the seasoning as desired by adding more chili sauce or soy sauce.
05 - Transfer to a serving platter, sprinkle with chopped roasted peanuts or cashews and additional sesame seeds. Serve immediately or chill for 10 to 15 minutes for flavors to meld.

# Expert Advice:

01 -
  • It's ready in 15 minutes but tastes like you spent way more time on it.
  • The carrots stay impossibly crunchy even after sitting in dressing, which is rare and wonderful.
  • One batch keeps for a full day in the fridge, making it perfect for meal prep or last-minute entertaining.
02 -
  • If you make this more than an hour ahead, the carrots will soften and weep slightly—this isn't bad, it just means the texture becomes more tender and the flavors deeper, which some people prefer.
  • The heat from chili sauce doesn't hit immediately; it creeps up over a minute or two, so taste before you add the second teaspoon or you might shock your guests.
03 -
  • Buy carrots that still have a bit of soil clinging to them if you can—they stay crunchier in storage and taste fresher than the pre-packaged ones.
  • Toast your own sesame seeds in a dry pan for 90 seconds if you have whole seeds; the difference in flavor is the difference between a good salad and one that tastes expensive.
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