Carrot Sesame Salad

Carrot sesame salad came into my life on a day when I needed something bold and energizing after a long morning of errands and I wanted something crisp zesty and just a little different from my usual go-tos so I reached for a bag of carrots some sesame oil and a handful of sesame seeds and what came out of that experiment surprised me in the best way.

Ever since then it’s become one of my favorite salads to prepare when I want a fresh punch of flavor and texture and the nutty aroma of the sesame oil paired with the natural sweetness of carrots makes this dish taste way more complex than it really is and the best part is that it only takes a few minutes to toss together.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Carrots – Naturally sweet and crunchy they’re the heart of the salad
• Fresh cilantro – Adds brightness and a herbal layer of flavor
• Sesame seeds – Give the salad a nice nutty crunch and visual appeal
• Sesame oil – Adds that signature deep toasted flavor
• Rice vinegar – Brings tang and balance to the sweetness
• Soy sauce – Introduces umami depth and saltiness
• Honey – Rounds out the dressing with subtle sweetness
• Salt – Enhances all the flavors without overpowering

Tools You’ll Need

• Box grater or julienne peeler – For shredding or julienning the carrots into thin matchsticks
• Mixing bowl – To combine all the ingredients without making a mess
• Small whisk or fork – For blending the dressing ingredients together
• Measuring spoons – To get the dressing ratio just right
• Serving spoon – Helps toss the salad gently and evenly

Instructions

Step 1:

I begin by peeling the carrots and shredding them into fine matchsticks using a julienne peeler or box grater and I try to keep the texture uniform so every bite is crisp and satisfying.

Step 2:

Then I place the shredded carrots into a mixing bowl and toss them with a handful of freshly chopped cilantro and I sometimes add more if I want it extra herbaceous.

Step 3:

In a small bowl I whisk together sesame oil rice vinegar soy sauce honey and a pinch of salt and I stir until the honey is fully dissolved and the mixture is silky.

Step 4:

I pour the dressing over the carrots and cilantro and toss everything together gently so the carrots stay crisp and absorb the flavor evenly.

Step 5:

Finally I sprinkle in the sesame seeds and give it one last quick mix and I like to garnish with a few extra seeds on top for a pretty finish.

Tips

For extra crunch I sometimes add chopped roasted peanuts or sliced scallions and if you prefer a little spice a pinch of red pepper flakes or a drizzle of sriracha goes a long way and this salad tastes even better after sitting for 10 minutes so the flavors can meld beautifully.

Ways to Serve

This carrot sesame salad pairs beautifully with grilled chicken or salmon and I also love using it as a filling in lettuce wraps or as a vibrant side for Asian-inspired rice bowls and it’s also a fantastic picnic salad because it holds up well without wilting.

Frequently Asked Questions

Can I make carrot sesame salad ahead of time?

Yes and I often do I just keep it covered in the fridge and give it a quick toss before serving.

Can I use bottled sesame dressing instead?

You can but I find the homemade dressing fresher and better balanced.

Is carrot sesame salad vegan?

It can be! Just swap honey for maple syrup or agave and it becomes fully plant-based.

See You in the Kitchen

I hope you give this carrot sesame salad a try! It’s quick it’s full of bold flavor and it’s one of those dishes that’s just as exciting to eat as it is to make. Let me know how yours turns out or what twist you add to make it your own.

Happy Cooking!

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