Spicy Carrot Salad (Crunchy, Zingy, and Ready in 10 Minutes)
Inspired by viral food trends, this spicy carrot salad has been making the rounds recently—and for good reason. It’s simple, crunchy, a little spicy, and insanely addictive. Often described as a cross between a Korean-style banchan, a French grated carrot salad, and a touch of Middle Eastern or Asian fusion, it’s the kind of dish that’s endlessly versatile and bursting with bold flavor.
Ingredients
Ingredients
Base
- 3 large carrots peeled and julienned or grated (about 2½ cups packed)
- 1 small clove garlic grated or finely minced
- 1-2 spring onions or scallions finely sliced
- 1 tbsp toasted sesame seeds white or black
Dressing
- 1½ tbsp soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar or lemon juice
- ½ tsp sugar optional, but balances heat
- 1½ tbsp neutral oil canola, sunflower, or light olive oil
- 1 –2 tsp chili flakes or chili crisp adjust to taste
- Optional: ½ tsp sesame oil for flavor, not frying
Optional Add-Ins
- Fresh coriander/cilantro chopped
- Crushed nori or furikake
- Grated ginger
- A dash of fish sauce or hoisin if not vegan
- Toasted nuts or seeds peanuts, pumpkin seeds
Instructions
Method
Prep the Carrots
- Wash, peel, and julienne or grate the carrots. Use a mandoline, julienne peeler, or food processor for ultra-thin shreds.
- Place them in a large bowl with sliced scallions, minced garlic, and sesame seeds.
- Tip: For maximum crunch, place julienned carrots in an ice water bath for 10 minutes, then drain well before tossing with the dressing.
Make the Dressing
- In a small heatproof bowl, mix soy sauce, rice vinegar, sugar, and chili flakes.
- In a small pan, heat the neutral oil until it shimmers—just before smoking point (you should see ripples).
- Pour the hot oil directly over the chili flakes and garlic mixture. It will sizzle and bloom the spices.
- Stir in sesame oil (if using) and taste—adjust heat or acidity as needed.
Toss & Serve
- Pour the hot dressing over the carrot mix.
- Toss thoroughly to coat every strand.
- Let sit for 10–30 minutes for flavors to meld (optional but recommended).
- Garnish with extra sesame seeds, coriander, or a sprinkle of furikake.
Notes
Storage
Fridge: Keeps well in an airtight container for 3–4 days. Flavors intensify over time!
Tips & Variations
- Not a fan of heat? Use fried garlic and just sesame oil, or try a non-spicy chili crisp like Momofuku Chili Crunch Black Truffle for flavor without fire.
- Protein boost: Add shredded tofu, cold poached chicken, or a boiled egg for a more substantial salad.
- Go fusion: Add shredded nori, lime juice, and peanuts for a Thai–Korean twist.
- Add crunch: Sprinkle with roasted chickpeas or crispy shallots before serving.
Nutrition
Calories: 130kcalCarbohydrates: 10gProtein: 3gFat: 10gSodium: 600mgFiber: 4gSugar: 5g
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