Description
This viral raw carrot salad is a fresh, crunchy, and flavor-packed side dish made with shredded carrots tossed in a savory, tangy, and slightly spicy dressing. It’s quick to prepare and pairs perfectly with grilled proteins, rice bowls, or enjoyed on its own.
Ingredients
- 4 cups shredded carrots (about 4 large carrots)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon chili crisp (optional)
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Instructions
- Peel and shred the carrots using a box grater or food processor.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and chili crisp if using.
- Place shredded carrots in a large mixing bowl.
- Pour the dressing over the carrots and toss well to combine.
- Top with sesame seeds and sliced green onions.
- Let the salad sit for 5–10 minutes to allow flavors to meld before serving.
Notes
- For extra heat, add additional chili crisp or red pepper flakes.
- Use pre-shredded carrots to save time.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Add chopped cilantro for a fresh herb twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
