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Home » Recipes » Recipes

Sweet & Spicy Sesame Carrot Salad

Published: Apr 9, 2017 · Modified: Sep 30, 2023 by Marisa Moore·

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This carrot salad is a little sweet and a little spicy. It’s a colorful and crunchy addition to your lunch box, picnic or as a topping for tacos. 

Carrot Salad

This easy salad combines carrots with sesame seeds for a crunchy, savory and flavorful Toasted Sesame Carrot Salad. It’s the perfect addition to your lunch box or served with my Honey Garlic Black Cod or Easy Vegan Weeknight Stir-Fry.

BONUS: It doesn’t require any cooking!

This is one of the easiest salads you’ll ever make. It’s also perfect for meal prep. This salad tastes better after a day of marinating. It will keep for 5 days in the refrigerator. 

If you have leftover carrots or just came home with a fresh bunch, shred some this easy carrot salad.

Serving ideas

This carrot salad is perfect for picnics, lunch boxes and meal prep. It lasts for almost a week in the refrigerator. And the flavor gets better as the carrots soak up the dressing during the day.

  • Pair this salad with a sandwich for a vegetable side dish at lunch.
  • Add crunch to a tuna or chicken salad sandwich or wrap.
  • Use the salad as a topping for fish tacos.

Tips for success

  • Shred your own carrots. The ones in the bag will be drier and result in a less desirable salad. But they will work in a pinch – just plan to let the carrots marinate a bit in the dressing before you eat it.
  • Toasted sesame oil (not regular) is a key flavor component in this recipe. Keep your toasted sesame oil in the refrigerator so that it stays fresh longer.
  • Punch up the heat with more red pepper flakes if you’d like. You can also use fresh Chile peppers like Serrano or Thai Chile peppers for more vibrant flavor.
Carrot Salad

Sweet & Spicy Sesame Carrot Salad

Marisa Moore, RDN
This easy carrot salad is the perfect side dish. Make and take it for your next picnic, potluck or cookout.
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Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salad
Cuisine American
Servings 4 ½ cup servings
Calories 116 kcal

Ingredients
  

  • 2 cups fresh carrots, coarsely shredded
  • ¼ cup rice vinegar (not seasoned)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger, finely grated
  • 1 teaspoon brown sugar
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup toasted sesame seeds
  • Coarse salt and fresh ground pepper to taste

Instructions
 

  • Toast sesame seeds in a skillet over medium-high heat until they are lightly browned, about 3-5 minute. Remove from the heat and let cool.
  • Shred the carrots. This is an ideal time to whip out the food processor or you can use a box grater on the coarse side. Set aside.
  • Make the dressing: whisk the sesame oil, rice vinegar, brown sugar, ginger and red pepper flakes.
  • Toss the carrots with the dressing, add the salt and pepper to taste and sprinkle the finished salad with toasted sesame seeds.

Notes

TIPS:
  • Shred your own carrots. The ones in the bag will be drier. 
  • Toasted sesame oil (not regular) is a key flavor component in this recipe.
  • Punch up the heat with more red pepper flakes if you’d like.
  • This salad tastes better after a day of marinating. It will keep for 5 days in the refrigerator. 
All images and content are copyright Marisa Moore Nutrition, LLC. Do not copy or republish anything without prior written consent.

Nutrition

Calories: 116kcalCarbohydrates: 9gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 56mgPotassium: 209mgFiber: 3gSugar: 4gVitamin A: 8901IUVitamin C: 2mgCalcium: 115mgIron: 2mg
Tried this recipe?Let us know how it was!


Did you plant a garden this year? What are you doing with your early carrots? Carrots never go to waste in my house. My dog, Biscuit, loves them and she has an endless appetite!

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MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

Learn more about me →

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