Spicy Carrot Crunchy Salad (Print Version)

Tangy shredded carrots tossed with chili, sesame, and soy for a crunchy, flavorful 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 (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 - In a small bowl, whisk soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, chili garlic sauce or sriracha, grated ginger, minced garlic, and sesame seeds until combined.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to coat.
04 - Taste and adjust by adding more chili sauce or soy sauce as preferred.
05 - Transfer to a serving platter and 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.

# Additional Tips::

01 -
  • It comes together in 15 minutes flat, no cooking required, just knife work and whisking.
  • The heat builds slowly and feels less aggressive than you'd expect, with sweetness from the honey balancing the spice beautifully.
  • Leftovers taste even better the next day as the dressing seeps into every shred.
02 -
  • Never shred your carrots more than a few hours ahead; they'll start to weep and dilute the dressing with their own juice.
  • The dressing should taste bold and slightly over-seasoned on its own—the raw vegetables will soften the edges once they all sit together.
03 -
  • If your ginger tastes harsh after you grate it, you probably grabbed it too early in the day; the bite mellows as the dressing sits.
  • Toasting your own sesame seeds in a dry pan for 30 seconds before adding them to the dressing transforms the whole taste—it's a small move that matters.
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