Spicy Carrot Tangy Salad (Printable Version)

Crunchy shredded carrots with a tangy, spicy Asian dressing and a hint of sesame and ginger.

# 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

# How To Make It:

01 - In a large mixing 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 seasoning with additional chili sauce or soy sauce as desired.
05 - Transfer to a serving platter and sprinkle with chopped roasted peanuts or cashews and extra sesame seeds.
06 - Serve immediately or refrigerate for 10 to 15 minutes to allow flavors to develop.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can make it while everything else is cooking.
  • The dressing tastes more interesting than it sounds, hitting sweet, salty, sour, and spicy all at once.
  • It stays crisp and fresh even after sitting in the fridge, getting better as the flavors settle in.
02 -
  • Don't over-dress the salad if you're making it ahead—add the dressing just before serving so the carrots stay crunchy and don't turn limp.
  • The ginger and garlic need to be fresh and finely minced, or you'll end up with harsh chunks that taste raw and unpleasant rather than warm and integrated.
  • Sesame oil is strong, and a little goes a long way, so don't try to add more thinking you need extra flavor—you likely just need salt.
03 -
  • Use a microplane or very fine grater for the ginger and garlic so they disperse evenly through the dressing instead of settling into chunks.
  • If you can't find good sesame oil, the whole dressing falls flat, so don't skip or substitute—it's the flavor anchor.
  • Roasted nuts make a difference, so taste yours before using; if they're old and bitter, the whole salad will taste off.
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