Description
A vibrant and refreshing Sesame Ginger Carrot Salad featuring crisp carrots tossed with a tangy and nutty dressing, garnished with peanuts, cilantro, and optional chili crisp. Perfect as a light side dish or appetizer with an Asian-inspired flavor profile.
Ingredients
Scale
For the Salad:
- 2 pounds whole carrots
- ½ cup sliced scallions, white and green parts, sliced on the bias
- ½ cup chopped lightly-salted dry roasted peanuts
- 3 tablespoons chopped fresh cilantro
For the Dressing:
- 4 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons light brown sugar, lightly packed
- 3 teaspoons gochugaru (optional)
- 2 small cloves garlic, peeled and grated
- 2 teaspoons grated fresh ginger
For Serving:
- 3 tablespoons chili crisp (optional)
- 1 tablespoon sesame seeds
- additional chopped peanuts
Instructions
- Prepare Carrots: Wash and peel the carrots, then cut them into ribbons using a vegetable peeler or mandolin, or julienne into matchsticks using a julienne peeler, mandolin, or chef’s knife.
- Combine Salad Ingredients: Place the cut carrots into a mixing bowl along with scallions, cilantro, and ½ cup chopped peanuts. Set aside while making the dressing.
- Make Dressing: In a small bowl, whisk together rice vinegar, toasted sesame oil, soy sauce, brown sugar, garlic, ginger, and gochugaru (if using) until well combined.
- Toss Salad with Dressing: Pour the dressing over the salad mixture and toss well to evenly coat all the ingredients.
- Marinate: Let the salad sit at room temperature for 30 minutes to allow the carrots to absorb the flavors.
- Serve: Just before serving, toss the salad again and garnish with sesame seeds, additional chopped peanuts, and a drizzle of chili crisp if desired.
Notes
- Carrots: Choose between ribbons or matchsticks for texture preference; pre-cut matchstick carrots can be used for convenience.
- Toasted Sesame Oil: Use toasted or roasted sesame oil for a deeper, nutty flavor. Kadoya brand is recommended.
- Soy Sauce: Regular or reduced-sodium shoyu or Chinese light soy sauce works well. Tamari can be used for a gluten-free option.
- Gochugaru: Korean chile flakes add mild heat and color. Adjust to taste or omit for mild dressing.
- Chili Crisp: Use your favorite brand like Lao Gan Ma or Momofuku. Leave out if a milder salad is preferred.
- Make Ahead: Store dressing separately and toss with carrot base just before serving to maintain texture.
- Storage: Keep leftovers in an airtight container in the refrigerator for 3–4 days. Flavors will deepen but carrots may soften.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
