Description
A quick and colorful Asian Carrot Salad featuring grated carrots, a zippy dressing, and toasted sesame seeds, perfect for autumn meals.
Ingredients
- 4 large carrots, peeled and julienned or grated (about 4 cups)
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro (optional)
- 2 tablespoons toasted sesame seeds, lightly crushed
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- Pinch of salt and a few grinds of black pepper
- Optional: 1/4 cup thinly sliced toasted almonds or roasted peanuts
Instructions
- Prep the carrots: Wash, peel, and julienne or grate the carrots.
- Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, honey, toasted sesame oil, grated ginger, minced garlic, salt, and pepper until smooth.
- Combine: In a large mixing bowl, toss the grated carrots, sliced green onions, and chopped cilantro if using.
- Dress: Pour the dressing over the carrot mixture and toss thoroughly so every strand is lightly coated.
- Finish: Sprinkle toasted sesame seeds and the optional nuts on top just before serving to preserve crunch.
- Chill or serve: For best flavor, let the salad rest for 10–15 minutes.
Notes
For a smoky-sweet contrast, finish with chili oil. Perfect alongside rich fall meals.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Asian