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Carrot salad with ginger and sesame dressing

We often still have carrots in the fridge – and instead of keeping them forever, I have recently started making this spicy carrot salad. The fine strips soak up the dressing wonderfully. And this is really the highlight: an aromatic ginger and sesame dressing with soy sauce and garlic – spicy, slightly hot and simply delicious! You absolutely have to try it ❤️.

Carrot salad
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Asian carrot salad – the ingredients

Here is an overview of the ingredients. As always, you will find the exact quantities at the bottom of the recipe cards.

  • Carrots – peeled and cut into fine strips with a peeler.
  • Spring onions – cut into fine rings. Alternatively, finely chopped red onions will also work.
  • Sesame seeds or sesame mix – preferably roasted for extra flavor. Chopped peanuts or cashews are also suitable as a topping instead.
Carrot salad

Carrot salad dressing – the highlight

You can adjust the spiciness and acidity to suit your taste. The dressing is also easy to prepare and store in the fridge.

  • Soy sauce – I have used dark soy sauce here.
  • rice vinegar – alternatively: apple cider vinegar or white balsamic vinegar.
  • sesame oil – if not available: roasted peanut oil.
  • lemon juice – freshly squeezed. Lime juice also works.
  • maple syrup – alternatively: agave syrup or honey.
  • Garlic & ginger – finely grated for spiciness
  • Chili flakes – If you like it milder, simply leave them out or replace them with sweet paprika powder.
Carrot salad

How do you make carrot salad?

  • Step 1: Prepare the carrots:
    Peel the carrots and remove the ends. Cut into long, thin strips using a peeler. Cut the spring onions into fine rings.
  • Step 2: Mix the dressing: Put all the ingredients for the dressing in a jar or small bowl and mix thoroughly. Season to taste – it can be sweeter, sourer or spicier, depending on your preference.
  • Step 3: Mix & leave to infuse: Place the carrots and spring onions in a large bowl, pour over the dressing and mix well. Leave to stand for at least 5-10 minutes.
  • Step 4 Add the sesame seeds and serve: Before serving, sprinkle with toasted sesame seeds and stir again carefully.
Carrot salad

What goes well with carrot salad?

The Asian carrot salad goes wonderfully with fried tofu, rice dishes, summer rolls or as a fresh side dish with grilled chicken or salmon. It also makes an excellent light lunch on its own.

Can you prepare carrot salad?

Yes, this carrot salad is ideal for meal prep. It will keep for around 2 days in an airtight container in the fridge. The taste becomes even more intense if it is allowed to infuse a little

Carrot salad

That’s why I love this carrot salad

  • Mega healthy & rich in vitamins
  • Quick to make & ideal as a side dish
  • Asian-inspired carrot salad dressing with addictive potential 🙂
  • Perfect for using up leftovers – especially if you have lots of carrots left over
  • Keeps well in the fridge – perfect for preparation
Carrot salad
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Carrot salad

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Unbenanntes Projekt 23
Carrot salad

Carrot salad with ginger and sesame dressing - simple, spicy & delicious!

A fresh, healthy carrot salad with an Asian touch - refined with a spicy sesame dressing. Perfect as a side dish, meal prep or light snack. Quick to make, full of flavor and ideal for using up leftover carrots.
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Prep Time 10 minutes
Cook Time 5 minutes
Other/drawing time 5 minutes
Total Time 20 minutes
Servings: 2 large portions
Course: Appetizer, Dinner, Lunch, Meal prep, Salad, Side Dish, Summer salads
Cuisine: Asian, Fusion
Calories: 91
Ingredients Equipment Method Nutrition

Ingredients
  

  • approx. 6 Carrots
  • 2 Bars Spring onions
  • approx. 2 tbsp Sesame or sesame mix
For the dressing:
  • 30 ml Soy sauce
  • 30 ml Rice vinegar
  • 20 ml Maple syrup
  • 30 ml Sesame oil
  • 30 ml freshly squeezed lemon juice
  • ½ small grated fresh garlic clove
  • approx. ⅓ tsp grated fresh ginger
  • ½ tsp Chili flakes +/- to taste

Equipment

Method
 

  1. Peel the carrots, cut off the ends and slice into thin strips using a peeler. Chop the spring onions into fine rings.
  2. For the dressing, mix the soy sauce, rice vinegar, maple syrup, sesame oil, lemon juice, garlic, ginger and chili flakes in a jar.
  3. Place the carrots and spring onions in a bowl, pour over the dressing and mix well.
  4. Leave to infuse for at least 5-10 minutes. Just before serving, sprinkle over the sesame seeds and stir again carefully.

Nutrition

Calories: 91kcalCarbohydrates: 19gProtein: 3gFat: 1gSaturated Fat: 0.1gSodium: 952mgPotassium: 629mgFiber: 5gSugar: 9gVitamin A: 30656IUVitamin C: 11mgCalcium: 75mgIron: 1mg

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Shiba from Shibas Kittchen

Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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