Spicy Carrot Crunch Salad

# Components:

→ Vegetables

01 - 4 large carrots, peeled and shredded (about 3 cups)

02 - 2 spring onions, thinly sliced

03 - 2 tablespoons fresh cilantro, chopped (optional)

→ Dressing

04 - 2 tablespoons soy sauce (or tamari for gluten-free)

05 - 1 tablespoon toasted sesame oil

06 - 2 teaspoons rice vinegar

07 - 1 teaspoon honey or maple syrup

08 - 1 to 2 teaspoons chili garlic sauce or sriracha, to taste

09 - 1 teaspoon fresh ginger, grated

10 - 1 small garlic clove, minced

11 - 1 teaspoon sesame seeds

→ Garnish

12 - 2 tablespoons roasted peanuts or cashews, chopped (optional)

13 - Extra sesame seeds, for sprinkling

# Directions:

01 - In a large bowl, mix shredded carrots, sliced spring onions, and chopped cilantro if using.

02 - In a small bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, chili garlic sauce or sriracha, grated ginger, minced garlic, and sesame seeds.

03 - Pour the dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly.

04 - Taste the salad and add additional chili sauce or soy sauce if needed to suit your preference.

05 - Transfer the salad to a serving dish and sprinkle with chopped roasted nuts and extra sesame seeds.

06 - Serve immediately or refrigerate for 10 to 15 minutes to allow flavors to meld.

# Expert Advice:

01 -

It comes together in 15 minutes with zero cooking, perfect for when you need food but not effort.
The dressing is bold enough to make you feel like you're eating something special, yet it's built from pantry staples.
Carrots transform from everyday vegetable into something that tastes restaurant-quality when dressed properly.

02 -

Don't shred your carrots too far in advance—they'll start releasing water and dilute your dressing, making everything limp and sad.
The dressing needs that balance; too much chili and you'll mask everything else, too little and the salad becomes timid and forgettable.

03 -