Save to Pinterest I made this salad on a lazy Sunday afternoon when my fridge was practically empty except for a bag of carrots and some bottles I'd been meaning to use. The combination of sesame oil and chili just clicked in a way I hadn't expected, and suddenly I had something so vibrant and alive on my plate that I couldn't stop picking at it. My partner wandered into the kitchen halfway through, noticed the aroma, and before I knew it we were both standing there eating straight from the bowl. That's when I realized this wasn't just a side dish—it was the kind of thing that makes you want to come back for more.
I brought this to a potluck once and watched people go back for seconds and thirds, which was surprising because I wasn't expecting a simple carrot salad to be the first thing to disappear. Someone asked for the recipe right there at the table, and I realized it wasn't just about the ingredients—it was the way the dressing clung to every shred of carrot, the way the ginger and garlic whispered underneath the soy sauce without shouting. That moment made me stop underestimating simple things.
Ingredients
- Carrots: Use fresh, firm ones and shred them just before mixing so they stay snappy and don't have time to oxidize and lose brightness.
- Spring onions: The raw bite of these matters more than you'd think—they add a green note that balances the richness of sesame oil.
- Cilantro: Optional, but it brings a subtle citrus thread that ties everything together if you like herbal notes.
- Soy sauce: This is your salt backbone, so taste as you go because different brands hit differently in terms of saltiness.
- Toasted sesame oil: Don't skip the toasted version—regular sesame oil tastes flat and pale by comparison, and it's what makes this feel special.
- Rice vinegar: The mild acidity keeps things bright without the sharp bite that distilled vinegar would bring.
- Honey or maple syrup: Just enough to soften the edges of the heat and dressing, creating a gentle sweet undertone.
- Chili garlic sauce or sriracha: This is your heat regulator, so add it slowly and taste your way to your comfort level.
- Fresh ginger and garlic: These two do the heavy lifting for flavor depth—fresh is non-negotiable here.
- Sesame seeds: Toast them yourself if you have time; the difference in flavor is real and worth five minutes of your day.
- Roasted peanuts or cashews: They add textural contrast and a subtle richness that makes the salad feel more intentional.
Instructions
- Shred and prep your vegetables:
- Peel your carrots and run them through a box grater or use a vegetable peeler to create long shreds—they should look vibrant orange and feel almost weightless. Slice your spring onions at an angle so they catch the light, and roughly chop the cilantro if you're using it.
- Build your dressing:
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey until it looks unified and glossy. Add your minced garlic and grated ginger, stir in the chili sauce starting with a teaspoon, then taste and adjust—you want heat that makes you notice it but not regret it.
- Combine and coat:
- Add your prepped vegetables to a large bowl and pour the dressing over them, then use your hands or two spoons to toss everything together, making sure every shred of carrot gets coated. This is important because carrots are thirsty and they'll absorb the flavors as they sit.
- Season to your taste:
- Take a bite and see where you are—sometimes you need more soy sauce for depth, sometimes more chili for kick, sometimes a splash more vinegar for brightness. Trust your palate here because everyone's heat tolerance is different.
- Finish and serve:
- Transfer to your serving platter or individual bowls, scatter your roasted nuts and extra sesame seeds on top, and either serve right away while everything is crisp or chill it for 10 to 15 minutes so the flavors get friendlier with each other.
Save to Pinterest There was a night when I made this for someone who said they didn't really like carrots, and by the end of dinner they were asking if there were any leftovers. It made me think about how a salad like this isn't just about nutrition or filling space on a plate—it's about transforming something simple into something worth remembering. That's the kind of small kitchen magic that keeps me coming back.
The Power of Toasted Sesame Oil
Sesame oil is the secret ingredient that elevates this from a vegetable situation to something genuinely special. The toasted version has a deep, nutty flavor that regular sesame oil just can't touch, and it carries the other flavors in the dressing instead of fading into the background. I learned this the hard way by using the wrong bottle and wondering why the result tasted pale and forgettable. Now I always keep a good bottle on hand because it changes everything from Asian-inspired salads to drizzling over roasted vegetables.
Customizing Your Heat Level
Not everyone likes their food at the same temperature, and chili heat is deeply personal—some people get their spice kick from a single teaspoon of sriracha, while others barely notice anything less than two teaspoons. The beauty of building your own dressing is that you can taste and adjust as you go, which means this salad works for your family or dinner table instead of against it. Start with less and build up, because you can always add more chili but you can't take it back out.
Make-Ahead Wisdom and Storage
This salad is genuinely forgiving if you need to make it ahead, though the carrots will soften slightly as they sit in the dressing—which some people prefer because the flavors meld and deepen. You can keep it in the fridge for up to 24 hours, but I've found that 10 to 15 minutes is the sweet spot where it's still crisp but the dressing has had time to do its job. If you're prepping for a picnic or potluck, pack the nuts and extra sesame seeds separately and scatter them on top just before serving so they don't get soggy.
- Shred your carrots the day of if you want maximum crunch, or shred them up to 6 hours ahead and store them in an airtight container.
- Make the dressing up to 2 days in advance and keep it separate from the vegetables until you're ready to serve.
- The salad tastes just fine at room temperature, so don't feel like you have to serve it cold.
Save to Pinterest This salad has become a regular visitor to my table, mostly because it takes almost no effort and rewards you with something bright and alive and genuinely delicious. I hope it becomes one of those recipes that you make without thinking, the kind that tastes like home to you.
Recipe FAQs
- → What gives the salad its spicy kick?
The heat primarily comes from chili garlic sauce or sriracha, which can be adjusted to your preferred spice level.
- → Can I make this gluten-free?
Absolutely. Substitute soy sauce with tamari to keep the dish gluten-free without compromising flavor.
- → What nuts can I use for garnish?
Roasted peanuts or cashews are excellent choices, adding both crunch and a nutty richness to the salad.
- → Is it necessary to chill the salad before serving?
Serving immediately is fine, but chilling for 10–15 minutes helps the flavors meld for a more balanced taste.
- → Can I add other vegetables for extra crunch?
Yes, thinly sliced bell peppers or cucumber are great additions to enhance texture and freshness.