Asian Carrot Salad - Crisp, Colorful & Ready in Minutes!
Asian Carrot Salad 🥕 A bright, refreshing, and crunchy salad made with multicolored carrots, tossed in a zingy sesame-ginger dressing and finished with a sprinkle of toasted nuts and seeds. It’s light, vibrant, and bursting with bold Asian-inspired flavor. Perfect for a quick lunch or as a side dish.
Ingredients
Salad:
- 8-10 carrots , multi-colored
- ice water , for crisping
- 1 1/2 cup mixed greens , I used baby arugula and spinach
- 8-10 mint leaves , torn
- 8-10 basil leaves , torn
Sesame-Ginger Dressing:
- 1 ½ tbsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tsp ginger , grated
- 1 tsp garlic , grated
- 2 tsp gochugaru (korean chili flakes) , or use 1 tsp red chili flakes
- 3 tsp rice vinegar or apple cider vinegar , or use lemon juice
- 3 tsp honey , or maple syrup
Garnish:
- 2 tbsp mixed nuts , I used peanuts and cashews
- 2 tbsp mixed seeds , I used pumpkin, sunflower, and sesame seeds
Instructions
Peel and Prep the Carrots:
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Wash the carrots well. Hold each carrot with a fork and run the peeler down the side — this gives long, smooth strands quickly and without any mess.
Crisp the Carrots:
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Place the carrot strands directly into a bowl of ice-chilled water for a few minutes. This step keeps them crunchy, fresh, and bright.
Dry the Carrots Completely:
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Transfer the carrots to a salad spinner and spin until all excess water is removed. This step helps the dressing coat the carrots perfectly. You can also dry them on a paper towel.
Make the Sesame-Ginger Dressing
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Whisk together sesame oil, soy sauce, ginger, garlic, gochugaru, vinegar/lemon juice, and honey until smooth.
Assemble the Salad:
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Add the drained carrots to a large bowl. Add your greens — I love using arugula, but baby spinach, mixed greens, or even cabbage work beautifully.
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Pour the dressing over the top and toss gently to combine. Add nuts and seeds for the perfect crunch.
Recipe Video
Recipe Notes
👉 Add protein: tofu, edamame, chickpeas, or peanuts
👉 Switch the greens: arugula, baby spinach, kale, microgreens, or spring mix
👉 Extra veggies: cucumber ribbons, cabbage, bell peppers, or radish
👉 Make it spicy: add extra gochugaru or a dash of chili oil
👉 Great for make-ahead: store the carrot strands and dressing separately; mix before serving.