This carrot salad is a little sweet and a little spicy. It’s a colorful and crunchy addition to your lunch box or as a topping for tacos.
If you have leftover carrots or just came home with a fresh batch, shred a bunch for this easy carrot salad. I shared this recipe a few years ago but came back to update it since the previous picture just didn’t do it justice.
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I came up with the recipe a few years ago after I planted my first raised garden bed. I ended up with a bunch of carrots and needed some new ways to eat them. I’d completely forgotten about this one until I started pulling together spring produce recipes this year.
I’m pairing my carrots with sesame seeds for a crunchy, savory and flavorful Toasted Sesame Carrot Salad. It’s the perfect addition to your lunch box or a delicious side to fish or Asian-style main dishes. And bonus… it doesn’t require any cooking! I kid you not, this was one of the easiest salads I’ve ever made. Give it a try and let me know what you think.
Sweet & Spicy Sesame Carrot Salad
- 2 cups fresh carrots, coarsely shredded
- ¼ cup rice vinegar (not seasoned)
- 1 T toasted sesame oil
- 1 T fresh ginger, finely grated
- 1 t brown sugar
- ½ t crushed red pepper flakes
- ¼ cup toasted sesame seeds
- Coarse salt and fresh ground pepper to taste
- Toast sesame seeds in a skillet over medium-high heat until they are lightly browned. 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 - that's what I used.
- 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 sesame seeds.
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!