Spicy Carrot Crunch Salad (Printable)

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

# Ingredient List:

→ Vegetables

01 - 4 large carrots, peeled and shredded (approximately 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

# Steps:

01 - In a large bowl, mix shredded carrots, spring onions, and chopped cilantro if desired.
02 - In a small bowl, whisk together soy sauce, 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 modify seasoning by adding more chili sauce or soy sauce as preferred.
05 - Transfer to a serving dish and sprinkle with chopped roasted peanuts or cashews along with extra sesame seeds.
06 - Serve immediately or refrigerate for 10 to 15 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in 15 minutes, making it perfect for nights when you haven't planned ahead.
  • The heat and tang wake up your taste buds without overwhelming gentler flavors around it.
  • It stays crisp even after sitting in the fridge, so you can make it ahead without losing that satisfying crunch.
02 -
  • Don't shred your carrots too far ahead of serving or they'll start to weep and the salad becomes soggy—shred them within 30 minutes of eating, ideally closer to 10.
  • Toasted sesame oil goes rancid faster than you'd think, so keep it in a cool dark spot and replace it every year or so, or it'll taste stale and musty instead of nutty.
  • The dressing is thick and clingy, which is the point—thin dressings slide off shredded vegetables, but this one stays put and does its job.
03 -
  • If you can't find or don't have sriracha, use any chili garlic sauce you trust—sambal oelek works beautifully, or even a pinch of cayenne pepper mixed with minced fresh chili if you're feeling adventurous.
  • Toast your own sesame seeds in a dry pan for two minutes if you have them whole—the smell will fill your kitchen and the flavor will be noticeably deeper and more complex.
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