Spicy Carrot Crunch Salad (Print Version)

Crunchy shredded carrots in a tangy, spicy Asian-style dressing with soy, sesame, and chili notes.

# 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 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

# How to Make It:

01 - In a large bowl, mix shredded carrots, spring onions, and cilantro if using.
02 - Whisk soy sauce, sesame oil, rice vinegar, honey or maple syrup, chili garlic sauce or sriracha, grated ginger, minced garlic, and sesame seeds in a small bowl.
03 - Pour dressing over the vegetable mixture and toss thoroughly to coat evenly.
04 - Taste and add more chili sauce or soy sauce as desired to balance flavors.
05 - Transfer to a serving platter, sprinkle with chopped roasted peanuts or cashews and extra sesame seeds.
06 - Serve immediately or chill for 10 to 15 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in 15 minutes with just a knife and a bowl, no cooking required.
  • The dressing is bold enough to make you forget you're eating vegetables, but honest enough that you taste every ingredient.
  • It gets better as it sits, the flavors deepening while the carrots stay snappy.
02 -
  • Shred your carrots right before you dress them; if they sit too long, they'll weep and dilute the dressing.
  • The chili intensity varies wildly between brands and jars, so taste as you go rather than dumping in the full amount blindly.
  • Sesame oil is powerful—a little more than a tablespoon and the salad becomes one-note and heavy.
03 -
  • Make extra dressing and keep it in a jar in your fridge; it's brilliant on grain bowls, roasted vegetables, or even as a dip for spring rolls.
  • If you're cooking for someone with a sensitive palate, make the dressing on the milder side and let people add more chili at the table—it's easier to increase heat than to walk it back.
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