Carrot Salad

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.


All images and content are copyright Marisa Moore Nutrition. Please do not copy or republish anything without prior consent. If you want to share this recipe please do so via social media or use your own words and photos and link back to this post for proper credit. Please contact me with any questions regarding this.