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Carrot Salad
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Sweet & Spicy Sesame Carrot Salad

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

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: 116kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 56mg | Potassium: 209mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8901IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg