Julienned Carrot Salad
This vibrant carrot salad is anything but ordinary. Tossed with a punchy dressing of soy sauce, wine vinegar, olive oil, and a hint of garlic and sesame, it delivers the perfect balance of salty, tangy, and lightly sweet flavors. It’s quick to prep, easy to customize, and refreshing served cold or at room temp. Whether you’re pairing it with grilled meats, adding it to a grain bowl, or enjoying it solo, this salad brings bold flavor and crisp texture to the table with every bite.
What you'll need:
4-5 medium-large carrots, peeled and julienned
2 tablespoons soy sauce
1 ½ tablespoons red or white wine vinegar
2 tablespoons olive oil
1 teaspoon toasted sesame oil
1 teaspoon honey
1 clove garlic, finely grated or minced
½ teaspoon fresh grated ginger
1 tablespoon chopped fresh parsley (or green onion or chives)
1 tablespoon toasted sesame seeds (or chopped peanuts, cashews, etc.)
Pinch of red pepper flakes (optional)
Salt & pepper to taste
How to make it:
Peel and julienne the carrots with a mandolin or julienne peeler. Place in a mixing bowl.
In a small bowl or jar, whisk together soy sauce, vinegar, olive oil, sesame oil (if using), honey, garlic, ginger, and red pepper flakes. Taste and adjust seasoning with salt and pepper if needed.
Pour the dressing over the carrots. Add chopped herbs and sesame seeds. Toss until well combined.
For best flavor, let the salad sit for 20 minutes before serving to allow the carrots to soak up the dressing.
Garnish with more sesame seeds or herbs if desired. Serve chilled or at room temperature.