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asian carrot salad

A refreshing and crunchy salad featuring shredded carrots, fresh herbs, and a tangy dressing, perfect as a side dish or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups shredded carrots about 4 medium carrots
  • 1 cup cucumber thinly sliced
  • 1/2 cup red bell pepper thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup green onions sliced
Dressing
  • 3 tablespoons soy sauce low sodium preferred
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon honey or maple syrup for vegan option
  • 1 clove garlic minced
  • 1/2 teaspoon ginger grated
  • 1 teaspoon sesame seeds for garnish

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the shredded carrots, cucumber, red bell pepper, cilantro, and green onions.
Make the Dressing
  1. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss until all the ingredients are well coated.
  2. Garnish with sesame seeds before serving.

Notes

This salad can be made ahead of time. For best flavor, let it sit for about 30 minutes before serving to allow the flavors to meld.