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asian carrot salad

A refreshing and crunchy salad featuring shredded carrots, fresh herbs, and a tangy dressing, perfect as a side dish or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, side
Cuisine: Asian
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups shredded carrots about 4 medium carrots
  • 1 cup cabbage shredded, green or purple
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup green onions sliced
Dressing
  • 3 tablespoons soy sauce low sodium preferred
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup for vegan option
  • 1 teaspoon fresh ginger grated
  • 1 clove garlic minced
  • 1/4 teaspoon red pepper flakes optional

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the shredded carrots, cabbage, cilantro, and green onions.
Make the Dressing
  1. In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and red pepper flakes until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss to coat evenly. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors improve as it sits.