Sweet Carrot Salad with Tangy Asian Dressing (Print version)
Crisp shredded carrots tossed with ginger, rice vinegar, sesame oil, honey, herbs, and toasted sesame seeds for a bright 15-minute side.
# Ingredients:
For the salad
01 -
1 lb (450 g) carrots, peeled and shredded or cut into matchsticks
02 -
3 green onions, thinly sliced
03 -
1/2 cup chopped fresh cilantro
04 -
3 tablespoons toasted sesame seeds
05 -
1/4 cup toasted sliced almonds, optional
For the tangy Asian dressing
06 -
3 tablespoons rice vinegar
07 -
1 tablespoon honey or maple syrup
08 -
1 tablespoon soy sauce or tamari
09 -
1 tablespoon neutral oil
10 -
1 teaspoon toasted sesame oil, plus more to taste
11 -
1 teaspoon fresh lime juice
12 -
1 teaspoon finely grated fresh ginger
13 -
1 small garlic clove, finely grated
14 -
1/4 teaspoon fine salt
15 -
1/4 teaspoon red pepper flakes or 1 teaspoon chili crisp, optional
# Instructions:
01 -
Peel or scrub the carrots, then shred them with a box grater or food processor. For a crunchier salad, use matchstick carrots.
02 -
Add the carrots, green onions, cilantro, and half of the sesame seeds to a large mixing bowl. Toss to spread the herbs and onions evenly.
03 -
In a small bowl, whisk the rice vinegar, honey, soy sauce, neutral oil, sesame oil, lime juice, ginger, garlic, salt, and red pepper flakes until smooth.
04 -
Pour the dressing over the carrots and toss firmly for 1 minute, scraping the sides of the bowl so every shred is coated.
05 -
Let the salad sit for 10 minutes. Taste and adjust with more vinegar for tang, honey for sweetness, or soy sauce for salt.
06 -
Top with the remaining sesame seeds and toasted almonds if using. Serve chilled or at room temperature.
# Good to know:
01 -
Best after a 10-minute rest so the dressing can soak into the carrots.
02 -
Use tamari instead of soy sauce for a gluten-free salad.
03 -
Keeps refrigerated in an airtight container for up to 3 days.