Spicy Carrot Salad (Print Version)

Crunchy shredded carrots with tangy chili-soy dressing and sesame for a refreshing side.

# 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, adjust 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

# Cooking Steps:

01 - In a large mixing bowl, combine shredded carrots, spring onions, and cilantro if using.
02 - 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 in a small bowl.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly.
04 - Taste the salad and adjust seasoning by adding more chili sauce or soy sauce to preference.
05 - Transfer salad to a serving dish, 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.

# Expert Advice:

01 -
  • It comes together in 15 minutes with just a bowl and a whisk, perfect for when you want something bright but aren't in the mood to fuss.
  • The spice builds gently instead of shocking your mouth, letting you control exactly how much heat you want.
  • Leftovers taste even better the next day once the flavors have had time to get cozy with each other.
02 -
  • Don't dress the salad too far in advance if you're serving it right away—the carrots will start to weep and it gets soggy. But if you're planning to chill it, go ahead and dress it fully because overnight it becomes something even better.
  • The heat from the chili sauce mellows when it sits, so if you're making this for later, be generous with it now.
03 -
  • If your sriracha or chili garlic sauce seems watery, add a tiny bit more sesame oil to the dressing—it'll balance everything and make it feel more luxurious on the palate.
  • Toast your own sesame seeds in a dry pan for 30 seconds before using if you have them raw—it transforms their flavor from mild to nutty and deep.
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