Asian Carrot Salad

5 from 1 vote

A light and refreshing salad with a citrus zing. Punch up the heat with hot peppers to pair with other spicy dishes or leave it spice free for a delightful side dish.

Prep Time10

Total Time10

Course: Salad, Side Dish, Side Dishes

Cuisine: Asian, Gluten Free, Paleo, Vegan, Vegetarian

Servings: servings

Calories: 94kcal

Author: Scott Groth

Ingredients

For the Asian Carrot Salad

3 large carrots spiralized or shredded
¼ cup scallions sliced on the diagonal
2 tablespoons sesame seeds
1 tablespoon cilantro chopped

For the Carrot Salad Dressing

2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon sesame oil
1 teaspoon honey
1 pinch lime zest
1 pinch salt & pepper

Instructions

Gather the tools and ingredients.
Wash, peel, and spiralize or shred the carrots in a large bowl.
Slice the scallions diagonally.
Chop the cilantro.
Add the salad dressing ingredients to a small bowl. Mix well.
Add the remaining ingredients for the carrot salad.
Dress the salad carefully, adding some of the dressing and mixing well. Continue to add until the salad is nicely dressed.
Transfer to a serving bowl and chill until ready to eat.

Notes

Here are some nice options for this salad:

Substitute thinly sliced red onion for the scallions.
Add in some diced, hot Fresno peppers for some heat.
Add in some red pepper flakes for a different kind of heat.
If it gets too hot, add in some more honey.
No cilantro? Add in some basil or flat leaf parsley.

The Asian carrot salad does not like to sit overnight. The salt tends to draw out the moisture from the carrots.

Keeping the salad chilled before serving will maintain maximum crispness for the carrots!

Nutrition