Save to Pinterest There's something about the smell of fresh carrots that takes me back to a Saturday afternoon when my neighbor knocked on my door with a bundle of just-pulled carrots from her garden, still dusty from the soil. She mentioned she'd had this tangy, spicy salad at a Thai restaurant and couldn't stop thinking about it, so I decided to recreate it on the spot with what we had. That first bite—the snap of the carrot, the heat creeping in—became a tradition. Now whenever someone asks for a side dish that feels both light and bold, this is what I make.
I made this for a dinner party once and set it out as people arrived, expecting it to be a quiet supporting player to the main dish. Instead, I found myself constantly refilling the bowl while everyone stood around the kitchen counter, talking and snacking. By the time we sat down to eat, half the salad was already gone, and someone asked if I could just make a bigger batch next time. That's when I knew this recipe had something special.
Ingredients
- Carrots (4 large, shredded): The fresher the better—look for carrots that still feel firm and bright. Shredding them yourself gives you control over the texture, and the natural sweetness really shines when the carrot is pristine.
- Spring onions (2, thinly sliced): Don't skip these; they add a sharp bite that cuts through the richness of the sesame oil and keeps the salad from feeling one-dimensional.
- Cilantro (2 tablespoons, chopped): Optional, but it's the difference between a good salad and one that tastes alive—the herbaceous note is worth the extra minute of chopping.
- Soy sauce (2 tablespoons): Use tamari if you're avoiding gluten; the depth of umami here is non-negotiable.
- Toasted sesame oil (1 tablespoon): This is the quiet star—a little goes a long way, and it should smell nutty and rich, never burnt or harsh.
- Rice vinegar (2 teaspoons): Brings brightness without the sharpness of regular vinegar; it softens the edges of the spice.
- Honey or maple syrup (1 teaspoon): A touch of sweetness balances the heat and creates complexity that makes people wonder what they're tasting.
- Chili garlic sauce or sriracha (1–2 teaspoons): Start with 1 teaspoon and taste as you go—this is where the personality of your salad lives.
- Fresh ginger (1 teaspoon, grated): Grate it just before adding; the oils are most vibrant at that moment, and a microplane makes this quick work.
- Garlic (1 small clove, minced): Raw garlic has bite, so use a light hand unless you want to announce your presence across the room.
- Sesame seeds (1 teaspoon): Toast them yourself if you have time; it only takes a minute in a dry pan and changes everything.
- Roasted peanuts or cashews (2 tablespoons, chopped): These add crunch and a subtle richness that makes the salad feel more substantial.
Instructions
- Prep your vegetables:
- Shred the carrots into a large bowl, then add the sliced spring onions and cilantro if you're using it. The bowl should look bright and fragrant already—that's a good sign.
- Build your dressing:
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, chili sauce, ginger, garlic, and sesame seeds. The dressing should smell complex and feel slightly thick; taste it and adjust the heat now, before it meets the carrots.
- Bring them together:
- Pour the dressing over the carrot mixture and toss everything until every shred is coated and glistening. This takes a bit of elbow grease, but it's worth it—you want the flavors distributed, not pooling at the bottom.
- Season to your taste:
- Take a bite of a carrot strand. Does it need more heat, more salt, more brightness? Now's the time to adjust, because the salad will only get more intense as it sits.
- Plate and garnish:
- Transfer to a serving platter and sprinkle with the roasted nuts and extra sesame seeds. The garnish isn't just decoration—it's where the textural contrast lives.
- Let it rest or serve now:
- You can eat it immediately while the carrots are at their crispest, or cover it loosely and chill for 10–15 minutes so the flavors have time to get to know each other.
Save to Pinterest There's a moment when someone tastes this and their eyes widen—that's the exact second when the heat catches up with the sweetness and everything clicks into place. I've had people ask me the recipe three times in the same meal, insisting they need to write it down right then or they'll forget the moment they step outside.
The Perfect Pairing
This salad is the ideal companion to anything grilled—the acidity and spice cut through rich charred meats, while the crunch offers relief against tender proteins. I've served it alongside grilled chicken, tofu, and even fish, and it adjusts its personality to whatever it's sitting next to, never demanding attention but somehow becoming the thing people talk about. It's also generous enough to be a light lunch with some leftover rice and a fried egg.
Building Flavor Layers
What makes this salad sing is the balance of sharp, sweet, hot, and aromatic all happening at once. The ginger and garlic are grounding notes, the sesame oil adds richness, the vinegar brings acid, and the chili wakes everything up. It's tempting to skip one of these elements to save time, but each one is doing specific work—they're not interchangeable, and leaving one out is like trying to tell a story without a beginning or an ending.
Making It Your Own
The beauty of this recipe is how forgiving it is to improvisation. I've added thinly sliced bell peppers for sweetness, cucumber for extra crunch, or even shredded daikon radish for a peppery bite. You can dial the heat up or down depending on who's eating, swap the nuts for sunflower seeds if allergies are a concern, and adjust the sweetness if your carrots are already particularly sugary. This is the kind of salad that gets better when you make it your own.
- Gluten-free? Use tamari or coconut aminos instead of soy sauce—the flavor will shift slightly but stay in the same neighborhood.
- Want it to last longer? Store the dressing separately and toss the carrots fresh, just before serving, for maximum crunch.
- Making it for a crowd? Double the recipe and keep the dressing in a jar so people can add as much as they like.
Save to Pinterest This salad has become my answer to the question, What can I bring? because it's humble enough to not overshadow anything else on the table, but bold enough that people remember it long after the main course has faded. There's something honest about a dish that's just vegetables and a good dressing, and sometimes that's exactly what a meal needs.
Recipe Questions
- → How do I make the salad spicier?
Increase the amount of chili garlic sauce or sriracha in the dressing to add more heat according to your preference.
- → Can I use other nuts for garnish?
Yes, roasted peanuts or cashews work well. Feel free to use any toasted nuts to add crunch and flavor.
- → Is there a gluten-free option?
Use tamari instead of soy sauce to make the dressing gluten-free without altering the flavor.
- → What is the best way to shred carrots?
Use a box grater or a vegetable peeler to achieve thin, even shreds that mix well with the dressing.
- → Can I prepare this ahead of time?
Yes, preparing and chilling for 10–15 minutes allows flavors to meld. Consume within 24 hours for freshness.