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Vibrant Asian Carrot Salad with fresh veggies and a tangy dressing

Asian Carrot Salad

A simple and tasty Asian carrot salad that brings color to the table and pairs well with many main dishes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 80
Ingredients Method Notes

Ingredients
  

For the salad
  • 4-5 large carrots Carrots Peeled and shredded
  • 1 clove Minced garlic Adds flavor
  • 1 teaspoon Toasted sesame seeds For garnish
  • Chopped cilantro Adds freshness
  • Sliced green onions For garnish
For the dressing
  • 2 tablespoons Soy sauce For umami flavor
  • 2 tablespoons Rice vinegar For tanginess
  • 1 tablespoon Sesame oil Adds richness
  • 1 teaspoon Grated ginger Adds a zesty kick
  • 1 teaspoon Honey For sweetness (can substitute sugar)
  • A pinch Salt To taste

Method
 

Preparation
  1. Peel and shred the carrots using a box grater or food processor.
  2. In a bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, honey, and a pinch of salt.
  3. Add the minced garlic and toasted sesame seeds to the dressing.
  4. Toss the shredded carrots with the dressing.
  5. Mix in the chopped cilantro and sliced green onions.
  6. Taste the salad and adjust with lime juice or additional soy sauce or honey, as desired.
  7. Let the salad sit for 10 to 15 minutes to allow the flavors to blend.

Notes

Use fresh carrots for the best crunch. Adjust the dressing to your taste preferences. The salad can be made ahead and stored in the fridge for up to 2-3 days.