Asian Carrot Salad

Bored with making the same old carrot recipes? Can’t stand another carrot stick with hummus? This salad is here to save the day! Crunchy carrot noodles tossed in a tangy, spicy, and umami-packed dressing will make you forget all about those sad, boring snacks. It’s quick, easy, and anything but basic!

Ingredients:

• 3 medium carrots, peeled and cut into thin noodles
• 2 tbsp soy sauce1
• tbsp sugar
• 1½ tbsp rice wine vinegar
• 1½ tbsp sesame oil
• 1 tsp chilli flakes
• 2 cloves garlic, minced
• 1 spring onion, finely sliced
• 1 tbsp sesame seeds (toasted, if preferred)

Method:

1. Prep the carrots: Peel and cut the carrots into thin noodles using a knife or mandoline slicer (we've got a magic peeler that turns things into noodles! Even better of you've got one of those 😁). Throw them into a large bowl.
2. Make the crispy chilli oil: Heat the sesame oil in a small saucepan over medium heat. Add the chilli flakes and let them sizzle for about a minute until fragrant. Remove from heat and let it cool slightly—don’t burn your nose trying to sniff it!
3. Mix the dressing: In a small bowl, whisk together soy sauce, sugar, rice wine vinegar, minced garlic, and your freshly made crispy chilli oil. Stir until the sugar is fully dissolved.
4. Combine the salad: Pour the dressing over the shredded carrots. Add the spring onion and sesame seeds, then give it a good toss until everything is coated and looking fabulous.
5. Serve: Let it sit for 5–10 minutes so the carrots soak up all that goodness, then dig in.

It’s a salad that’ll make you actually want to eat carrots. Perfect with rice bowls, noodles, or as a side dish for just about anything!