Description
A fresh and vibrant carrot salad tossed with a tangy Asian-inspired dressing featuring rice vinegar, soy sauce, honey, and a hint of chili flakes. This salad is quick to prepare, gluten-free adaptable, and perfect as a light side dish or healthy snack.
Ingredients
Scale
Salad Ingredients
- 4 medium Carrots (Fresh, washed; no need to peel)
- 2 tablespoons Scallions (Chopped)
- 1 tablespoon Sesame Seeds (Optional but recommended)
Dressing Ingredients
- 3 tablespoons Rice Vinegar (Can be swapped with apple cider vinegar)
- 2 tablespoons Soy Sauce (Use tamari for gluten-free)
- 1 tablespoon Honey (Or Maple Syrup for vegan option)
- 2 tablespoons Olive Oil (Or sesame oil for a robust taste)
- 1/2 teaspoon Chili Flakes (Adjust to taste)
Instructions
- Prepare the Carrots: Using a grater or a food processor, finely shred the washed carrots into thin, even pieces to create a crunchy base for the salad.
- Make the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, honey, olive oil, and chili flakes until fully combined to create a balanced Asian dressing with tangy, sweet, and spicy notes.
- Toss the Salad: In a large mixing bowl, combine the shredded carrots and chopped scallions. Pour the dressing over the mixture and toss thoroughly to ensure every carrot strand is coated with the flavorful dressing.
- Finish with Sesame Seeds: Sprinkle sesame seeds over the top for a nutty crunch and serve immediately or chill in the refrigerator for 15-20 minutes to let flavors meld.
Notes
- For a vegan version, substitute honey with maple syrup.
- Use tamari instead of soy sauce to make the recipe gluten-free.
- Adjust chili flakes according to your spice preference or omit for a milder flavor.
- Peeling the carrots is optional if the carrots are fresh and clean.
- Sesame seeds add a lovely crunch but can be skipped if unavailable.
