Spicy Carrot Salad (Printable Version)

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

# 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 (tamari for gluten-free option)
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

# Step-by-Step Guide:

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 the dressing over the vegetable mixture and toss thoroughly to coat evenly.
04 - Adjust seasoning as desired by adding more chili sauce or soy sauce.
05 - Transfer to a serving platter and 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.

# Additional Tips::

01 -
  • It's ready in the time it takes to scroll through your phone, yet feels like you actually made an effort.
  • The heat builds gradually, so even people who say they don't like spicy food end up asking for seconds.
  • Carrots become genuinely exciting here instead of just something you eat because you're supposed to.
02 -
  • The dressing will taste sharper right after you make it, but soften and round out as it sits—so if you're chilling it, don't be alarmed by the initial intensity.
  • Sesame oil is a commitment; using cheap or rancid sesame oil is genuinely worse than using none at all, so check the bottle and trust your nose.
  • The salad keeps beautifully for up to 24 hours in the fridge, which means you can make it the night before and actually have something ready to go.
03 -
  • Grate your carrots as close to serving time as possible if you want maximum crunch; pre-grated carrots lose their snap surprisingly quickly.
  • If you're sensitive to heat, add the chili sauce gradually and taste after each addition instead of mixing it all in at once.
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