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Asian Carrot Salad

This vibrant Asian Carrot Salad is quick to make, featuring shredded carrots tossed in a zesty sesame dressing that's perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 6 large carrots, peeled and shredded the sweet foundation and beautiful color
  • 2 large green onions, thinly sliced for a fresh, oniony lift
  • 1/4 cup cilantro leaves, roughly chopped (optional) bright herbal notes
  • 1/4 cup toasted sesame seeds nutty crunch and aroma
Dressing Ingredients
  • 1/3 cup rice vinegar adds tang and balance
  • 2 tablespoons soy sauce or tamari savory depth; use tamari for gluten-free
  • 2 tablespoons honey or maple syrup sweetens and rounds the dressing
  • 1 tablespoon sesame oil concentrated nutty flavor
  • 1 tablespoon grated fresh ginger warm, zesty backbone
  • 1 small clove garlic, minced fragrant sharpness
  • 1 teaspoon chili flakes or a splash of toasted chili oil optional, for indulgent heat
  • to taste salt and freshly ground black pepper

Method
 

Preparation
  1. Peel and shred the carrots using a box grater, food processor, or julienne peeler.
  2. In a bowl, whisk rice vinegar, soy sauce, honey or maple syrup, sesame oil, grated ginger, and minced garlic until glossy.
  3. In a large bowl, combine the shredded carrots, sliced green onions, and cilantro.
  4. Pour the dressing over and toss until everything is evenly coated.
  5. Sprinkle toasted sesame seeds and chili flakes over the top and give a final gentle toss.
  6. Serve immediately or let the salad sit 10 minutes to marry flavors.

Notes

This salad can be enhanced with protein options like shredded rotisserie chicken, edamame, or toasted cashews. For a creamier dressing, consider adding tahini or yogurt.