Sesame Ginger Carrot Salad Recipe

Ingredients

For the Salad

• 2 pounds whole carrots
• 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
• 1 tablespoon soy sauce
• 2 teaspoons light brown sugar, lightly packed
• 1 to 3 teaspoons gochugaru (optional)
• 2 small cloves garlic, peeled and grated
• 2 teaspoons grated fresh ginger

For Serving

• 2 to 3 tablespoons chili crisp (optional)
• 1 tablespoon sesame seeds
• Additional chopped peanuts

Instructions

1. 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 a chef’s knife for texture preference.
2. Place the cut carrots in a mixing bowl along with the sliced scallions, chopped cilantro, and ½ cup chopped peanuts. Set aside while making the dressing.
3. In a small bowl, whisk together rice vinegar, toasted sesame oil, soy sauce, brown sugar, grated garlic, grated ginger, and gochugaru if using, until well combined.
4. Pour the dressing over the carrot mixture and toss thoroughly to coat everything evenly.
5. Let the salad sit at room temperature for 30 minutes to allow the carrots to absorb the flavors fully.
6. Just before serving, toss the salad again and sprinkle with sesame seeds, additional chopped peanuts, and drizzle with chili crisp if desired for a spicy finish.

Notes

• You can cut the carrots into ribbons or matchsticks based on preferred texture. Pre-cut matchstick carrots work well for convenience.
• Use toasted sesame oil for a deeper, nuttier flavor. Brands like Kadoya are widely available.
• Regular or reduced-sodium soy sauce works. Use tamari for gluten-free options.
• Gochugaru adds mild heat and color but can be omitted for a mild dressing.
• Chili crisp adds a spicy crunch; omit it if you prefer less heat.
• To prepare ahead, store the dressing separately and toss right before serving to maintain carrot crunchiness.
• Store leftovers in an airtight container refrigerated for 3–4 days; flavors intensify but carrots soften over time.