Description
A vibrant and crunchy Sesame Ginger Carrot Salad featuring julienned carrots tossed with scallions, peanuts, and a flavorful dressing of rice vinegar, toasted sesame oil, soy sauce, garlic, ginger, and optional Korean chile flakes. Perfect as a refreshing side dish or light appetizer with an optional spicy kick from chili crisp.
Ingredients
Scale
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
- Prepare Carrots: 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.
- Combine Salad Ingredients: 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.
- Make Dressing: 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.
- Toss Salad with Dressing: Pour the dressing over the carrot mixture and toss thoroughly to coat everything evenly.
- Marinate: Let the salad sit at room temperature for 30 minutes to allow the carrots to absorb the flavors fully.
- Serve: 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.
