Asian Carrot Salad
A vibrant, crunchy, and refreshing salad that combines shredded carrots, fresh herbs, and a deliciously zesty dressing made with soy sauce and sesame oil.
Ingredients
Salad Ingredients
- 4 large carrots, shredded Use fresh, vibrant carrots for best flavor.
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup sesame seeds, toasted Use toasted sesame seeds for added crunch.
Dressing
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup Can use honey or maple syrup depending on preference.
- 1 teaspoon minced garlic
- 1 teaspoon ginger, grated
Instructions
Preparation
- Wash the carrots thoroughly and shred them using a grater or food processor.
- In a bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), minced garlic, and grated ginger until well combined.
- In a large mixing bowl, combine the shredded carrots, chopped cilantro, and sliced green onions. Drizzle the dressing over the mixture and toss until all ingredients are well coated.
- Sprinkle the toasted sesame seeds on top for added crunch.
- Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
Notes
This salad can be enjoyed cold, and leftovers should be stored in an airtight container in the refrigerator for 2-3 days. For advance prep, store the dressing separately until ready to serve.