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Must-Try Asian Carrot Salad

A vibrant and crunchy salad with shredded carrots, crisp veggies, and a tangy Asian-inspired dressing that's perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, International
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium medium-sized carrots, peeled and shredded
  • 1 piece red bell pepper, julienned
  • 1 piece cucumber, julienned (optional) Optional ingredient
  • 2 stems green onions, chopped
  • 1/4 cup fresh cilantro, chopped
Dressing
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar (or honey)
  • 1 teaspoon grated ginger
  • to taste salt and pepper
Toppings
  • to taste sesame seeds Optional
  • to taste crushed peanuts Optional

Method
 

Preparation
  1. Peel your carrots and shred them using a box grater or a food processor.
  2. Julienne the red bell pepper and cucumber to add vibrant colors and crunch.
Make the Dressing
  1. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar (or honey), and grated ginger.
  2. Season with a pinch of salt and pepper to taste.
Combine Ingredients
  1. In a large bowl, toss the shredded carrots, red bell pepper, cucumber, green onions, and fresh cilantro together.
Dress the Salad
  1. Pour the prepared dressing over the vegetable mixture and toss gently to ensure everything is well-coated.
Add Toppings
  1. Sprinkle sesame seeds and crushed peanuts on top for extra crunch.
Serve
  1. Serve immediately, or refrigerate for a few hours to let the flavors meld.

Notes

For an extra crunch, swap in your favorite veggies like thinly sliced radishes or snap peas. Adjust dressing sweetness to your liking, and use fresh ingredients for the best flavor. Best enjoyed fresh, but can be stored in the fridge for up to 3 days.