Sesame Ginger Carrot Salad

Crisp carrot ribbons tossed in a tangy sesame-ginger dressing and topped with peanuts, sesame seeds, and chili crisp. Make it mild or spicy--your choice!

Prep Time25

Marinating Time30

Total Time55

Course: Salad, Side Dish

Cuisine: Asian

Keyword: carrot, chili crisp, fresh, spicy

Servings: servings

Author: Amanda Biddle

Ingredients

For the Salad

2 pounds whole carrots (see Note 1)
½ cup sliced scallions , white and green parts, sliced on the bias.
½ cup chopped lightly-salted dry roasted peanuts
3 tablespoons chopped fresh cilantro

For the Dressing

4 tablespoons rice vinegar
2 tablespoons toasted sesame oil (see Note 2)
1 tablespoon soy sauce (see Note 3)
2 teaspoons light brown sugar , lightly packed
1 to 3 teaspoons gochugaru (optional, see Note 4)
2 small cloves garlic , peeled and grated on a microplane
2 teaspoons grated fresh ginger

For Serving

2 to 3 tablespoons chili crisp (optional, see Note 5)
1 tablespoon sesame seeds
additional chopped peanuts

Instructions

Wash and peel the carrots. Cut them into ribbons using a vegetable peeler or mandolin, or julienne them into matchsticks using a julienne peeler, mandolin, or chef’s knife.
Add the carrots to a mixing bowl, along with the scallions, cilantro, and 1/2 cup chopped peanuts. Set aside while you prepare the dressing.
In a small bowl, whisk together the rice vinegar, toasted sesame oil, soy sauce, brown sugar, garlic, ginger, and gochugaru (if using) until well combined.
Pour the dressing over the salad and toss well so everything is evenly coated.
Recommended: let the salad sit at room temperature for 20–30 minutes to allow the carrots to absorb the dressing's flavors.
Just before serving, toss the salad again and sprinkle with sesame seeds, additional chopped peanuts, and a drizzle of chili crisp, if desired.

Notes

1. Carrots: You can cut the carrots into ribbons or matchsticks, depending on the texture you prefer. You can also use pre-cut matchstick carrots for convenience.

2. Toasted Sesame Oil: Toasted or roasted sesame oil has a deeper, more nutty aroma than regular sesame oil. My favorite brand is Kadoya, which is widely available in the International aisle at the regular grocery store and Asian specialty markets.

3. Soy Sauce: I use regular or reduced-sodium shoyu (such as Kikkoman) or Chinese light soy sauce. Tamari can be substituted for a gluten-free dressing.

4. Gochugaru: This Korean chile flake adds mild heat and color. Heat level can vary by brand. I recommend starting conservatively and adjusting to taste. Omit entirely for a mild dressing.

5. Chili Crisp: Use your favorite brand, such as Lao Gan Ma or Momofuku. If you prefer a milder salad, simply leave it out.

6. Make Ahead: For the best texture when preparing ahead, store the dressing separately and toss with the carrot base shortly before serving. Add the peanuts, sesame seeds, and chili crisp just before serving.

7. Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors will deepen as the salad sits, but the carrots will gradually soften.

Nutrition

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