Save I discovered this salad on a sweltering afternoon when my fridge felt too warm for cooking anything elaborate. A friend dropped by with a bag of just-pulled carrots from a farmer's market, and rather than let them wilt, I grabbed my box grater and started shredding. The smell of fresh ginger and garlic hitting hot sesame oil in that small bowl—that moment changed what I thought a simple salad could be.
Making this for a potluck once, I realized halfway through chopping that I'd forgotten to buy nuts. I grabbed what I had—some roasted cashews from the pantry meant for snacking—and they worked perfectly, adding an unexpected richness that made people ask for the recipe.
Ingredients
- Carrots: The fresher they are, the sweeter they taste raw; older carrots can turn bitter when shredded, so pick ones that feel firm and look bright orange.
- Soy sauce: If you can find a good quality one, it makes the whole dressing sing—and keep tamari on hand for anyone who needs gluten-free.
- Sesame oil: A little goes far here; toasted sesame oil has so much more personality than the neutral kind.
- Rice vinegar: It's milder than regular vinegar and lets the other flavors breathe instead of drowning them out.
- Chili garlic sauce or sriracha: Start with one teaspoon and taste as you go; the heat varies wildly between brands.
- Fresh ginger: Grating it right before mixing releases oils that bottled versions just can't replicate.
- Honey or maple syrup: This tiny bit of sweetness is what keeps the salad from tasting like pure heat and acid.
- Sesame seeds: Toasted seeds add a nutty dimension that raw ones miss completely.
Instructions
- Shred and slice everything:
- Use a box grater for the carrots—it's faster and more forgiving than a knife—and slice your spring onions thin enough that they almost disappear into the greens. Chop cilantro roughly if you're using it.
- Build the dressing:
- In a small bowl, whisk soy sauce, sesame oil, rice vinegar, and honey together until the honey dissolves. Stir in your ginger, garlic, chili sauce, and sesame seeds, tasting as you go because sriracha brands vary wildly in their kick.
- Toss everything together:
- Pour the dressing over your carrot mixture and use your hands to toss it—you'll distribute the dressing more evenly and feel when the flavors are starting to settle together.
- Taste and adjust:
- This step matters; depending on your soy sauce and chili sauce, you might want more acid, more heat, or a touch more sweetness.
- Finish and serve:
- Scatter your nuts and extra sesame seeds over the top right before serving, or let it chill for 10 to 15 minutes if you want the flavors to get even closer.
Pin it My partner took one bite at dinner and just said nothing for a long moment, which is how I know it was good. That quiet appreciation, no performance needed, felt like winning something small.
The Right Vegetables Matter
While carrots are the star, you have room to play here without losing the soul of the dish. I've added thinly sliced bell peppers when I had them, or thin slices of cucumber for a cooler, crisper bite on hot days. The original recipe stays vivid without these additions, but they give you options if your produce drawer is emptier than you'd like.
Understanding the Heat Level
The spice in this salad doesn't announce itself loudly; it builds quietly on your palate, which is what makes it so dangerous at parties. People who think they don't like spicy food often find themselves going back for another serving because the honey and sesame oil soften the sharp edges. If you're cooking for someone cautious about heat, start with half a teaspoon of chili sauce and let them add more—nobody can un-taste something that's already too hot.
Timing and Storage
This salad achieves something unusual: it's excellent both immediately, when the carrots are crisp and the flavors still feel separate, and the next day when everything has melded into something more cohesive. The longer it sits, the softer the carrots become and the more the dressing flavors find their balance, which means you can make this ahead without guilt. Keep it covered in the fridge for up to 24 hours, and if it looks dry when you're ready to serve it again, add another teaspoon of sesame oil to wake it back up.
- Always taste it fresh before deciding you need to adjust the seasoning; chilled dressing tastes less bold than room temperature.
- If you're taking this to someone's house, pack the nuts and extra sesame seeds separately and add them right before eating.
- The trick to leftovers is remembering this salad actually improves with a day of rest, unlike most other salads.
Pin it This salad taught me that simple ingredients in the right balance taste better than complicated ones. Make it once, adjust it for yourself, and it becomes yours.
Frequently Asked Questions
- → What ingredients add spice to the salad?
The dressing incorporates chili garlic sauce or sriracha, along with fresh ginger and garlic, to create a balanced spicy flavor.
- → Can the salad be made gluten-free?
Yes, swapping soy sauce for tamari ensures the dressing remains gluten-free without sacrificing flavor.
- → What textures are featured in this dish?
Shredded carrots provide a crisp base, complemented by crunchy roasted nuts and the slight crunch of fresh spring onions.
- → Is it possible to prepare this salad ahead of time?
Yes, it can be chilled for 10–15 minutes to meld flavors or stored in the refrigerator up to 24 hours for convenience.
- → What tools are needed to prepare the salad?
You’ll need a large mixing bowl, a smaller bowl for the dressing, a vegetable peeler or grater, and a whisk or fork for mixing.
- → Are there any optional ingredients to enhance the flavor?
Adding fresh cilantro and roasted peanuts or cashews can introduce additional freshness and texture.