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Asian Carrot Salad

A vibrant medley of shredded carrots and crisp vegetables, dressed with a tangy, zesty sauce that is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 large carrots, freshly grated For the sweetest flavor.
  • 1 medium red bell pepper, sliced Adds a lovely crunch and color.
  • 1 cup shredded cabbage Use green or purple for a pop of color.
  • 1/4 cup chopped fresh cilantro Offers a fresh note; feel free to subtract if you’re not a fan.
  • 1/4 cup sliced green onions For a mild onion flavor.
Dressing Ingredients
  • 1 tablespoon grated ginger For an aromatic kick.
  • 2 cloves garlic, minced Fresh garlic lends depth; pre-minced can work in a pinch.
  • 1/4 cup rice vinegar The tangy base for our dressing; substitute apple cider vinegar if necessary.
  • 2 tablespoons soy sauce Use low sodium if you prefer.
  • 1 tablespoon sesame oil Adds a rich finish that ties everything together.
  • 1 tablespoon honey or maple syrup For a touch of sweetness.

Method
 

Preparation
  1. Wash and peel the carrots. Grate them using a box grater or a food processor for quicker prep.
  2. Slice the red bell pepper and shred the cabbage.
Mixing the Salad
  1. In a large mixing bowl, combine the grated carrots, bell pepper, shredded cabbage, cilantro, and green onions. Toss gently to combine.
Making the Dressing
  1. In a separate bowl, whisk together the grated ginger, minced garlic, rice vinegar, soy sauce, sesame oil, and honey. You’ll notice the tanginess as you stir.
Combining
  1. Drizzle the dressing over the salad mixture and toss until everything is well-coated.
Serving
  1. Allow the salad to sit for about 10 minutes at room temperature or in the fridge to help the flavors develop.

Notes

Customize by adding shredded rotisserie chicken or tofu for protein. For added crunch, sprinkle with toasted sesame seeds or chopped peanuts.