Spicy Carrot Crunch Salad

# What You'll Need:

→ Vegetables

01 - 4 large carrots, peeled and shredded (about 3 cups)

02 - 2 spring onions, thinly sliced

03 - 2 tablespoons fresh cilantro, chopped (optional)

→ Dressing

04 - 2 tablespoons soy sauce (or tamari for gluten-free)

05 - 1 tablespoon toasted sesame oil

06 - 2 teaspoons rice vinegar

07 - 1 teaspoon honey or maple syrup

08 - 1 to 2 teaspoons chili garlic sauce or sriracha, to taste

09 - 1 teaspoon fresh ginger, grated

10 - 1 small garlic clove, minced

11 - 1 teaspoon sesame seeds

→ Garnish

12 - 2 tablespoons roasted peanuts or cashews, chopped (optional)

13 - Extra sesame seeds, for sprinkling

# Cooking Steps:

01 - In a large bowl, combine shredded carrots, spring onions, and cilantro if using.

02 - In a small bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, chili garlic sauce or sriracha, grated ginger, minced garlic, and sesame seeds.

03 - Pour the dressing over the vegetable mixture and toss thoroughly to coat evenly.

04 - Taste and adjust the seasoning by adding more chili sauce or soy sauce if desired.

05 - Transfer to a serving platter, then sprinkle with chopped roasted peanuts or cashews and extra sesame seeds.

06 - Serve immediately or chill for 10 to 15 minutes to allow flavors to meld.

# Expert Tips:

01 -

Ready in 15 minutes, no cooking required, perfect when you need something fresh without the fuss.
The dressing hits all the flavor notes at once—spicy, tangy, nutty—and somehow tastes better the next day.
It works as a side dish, a light lunch, or tucked into grain bowls and rice wraps.

02 -

Don't skip the toasted sesame oil—raw sesame oil tastes flat and won't give you that warm, nutty depth.
If you make this ahead, add the nuts just before serving or they'll soften from the dressing and lose their crunch.

03 -