This bright and colorful Sesame Ginger Carrot Salad is fresh, full of flavor, and a great side dish for any meal. It only takes 15 minutes to make!
This Sesame Ginger Carrot Salad might be one of my favorite salads. My friend Catherine made it for a get together awhile ago and I fell in love after one bite. I begged her for the recipe and luckily she shared it with me so I could make it at home. I seriously crave this salad all of the time and I know you will love it too!
It has all of my favorite Asian flavors and is filled with different colors, flavors, and textures! It’s great for picnics, potlucks, or a side dish for your favorite meal.
It is so easy to make with carrots, bell pepper, peanuts, cilantro, and scallions. Oh my GOODNESS is it yummy!
The dressing is easy to whisk up and has SO much flavor. Measure all of these ingredients into a small bowl and give them a good whisk. You could also make the dressing in a jar. Put the lid on and give it a good shake!
- Grapeseed oil (or any neutral oil)
- Soy sauce or Tamari (use Tamari to keep the recipe gluten-free)
- Lime juice
- Brown Sugar
- Sesame oil
- Ginger (use fresh ginger for the best flavor!)
- Crushed red pepper flakes (for a little heat)
- Sesame seeds (for garnish)
How to Make Sesame Ginger Carrot Salad
This salad is pretty straightforward and only takes 15 minutes to make! All of the work is in the prep, so once everything is chopped up it’s ready to combine in a large bowl, drizzle with dressing, and toss together. It’s that easy!
- Shredded carrots – I buy carrots already shredded in a bag from the store. If you don’t have those, shred larger carrots using a food processor. Easy as can be!
- Red Bell pepper – I love the color and sweetness the bell pepper adds. Remove the seeds and stem, then chop it into smaller pieces.
- Cilantro– If you don’t care for cilantro, Thai basil or regular basil would be good too!
- Scallions – Slice them into little slivers!
- Chopped peanuts or cashews – I find that both are good here! You could even try a mix depending on what you have on hand. You will love the salty crunch!
How to Store
This salad is best the day it’s made, but you can store it in the fridge for up to three days!
I really love eating the leftovers for lunch. Sometimes I sneak a few bites right from the container. It hits the spot every single time!
More Delicious Sides
- Asian Cucumber Noodle Salad
- Asian Kale Salad
- Takeout Sesame Noodles
- Asian Cucumber Salad
- Asian Quinoa Salad
Sesame Ginger Carrot Salad
For the Dressing:
- 2 tablespoons grapeseed oil, or other neutral oil
- 2 tablespoons soy sauce or Tamari
- Juice of 1 large lime
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
- 2 small cloves garlic grated
- 1 teaspoon freshly grated ginger
- Crushed red pepper flakes, to taste
For the salad:
- 10 oz shredded carrots
- 1 large red bell pepper, seeded, stemmed, and chopped
- ½ cup packed chopped fresh cilantro
- 3 scallions sliced
- ½ cup chopped peanuts or cashews
- Kosher salt and black pepper, to taste
- For garnish: Sesame seeds and additional cilantro, if desired
- In a small bowl or jar, whisk together the oil, soy sauce, lime juice, brown sugar, sesame oil, garlic, ginger, and crushed red pepper flakes. Set aside.
- In a medium bowl, add the shredded carrots, red pepper, cilantro, scallions, and peanuts or cashews. Drizzle the salad with the dressing and toss with tongs until salad is well coated. Season with salt and pepper, to taste. Garnish with sesame seeds and fresh cilantro. Serve immediately.
Have you tried this recipe?
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Photos by Dishing Out Health
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