Spicy Carrot Crunch Salad

# What You’ll Need:

→ 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 (use 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

# Method:

01 - In a large bowl, combine 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 evenly.

04 - Taste and adjust the seasoning by adding more chili sauce or soy sauce as desired.

05 - Transfer salad to a serving platter and sprinkle with chopped roasted peanuts or cashews and additional sesame seeds.

06 - Serve immediately or chill for 10 to 15 minutes to allow flavors to develop.

# Expert Hints:

01 -

It comes together in 15 minutes, which means you can have a restaurant-worthy side dish before anyone notices you're cooking.
The heat builds quietly, letting you control the spice level instead of it controlling you.
It actually tastes better the next day when the flavors get cozy with each other.

02 -

Don't shred your carrots too far in advance—they'll weep liquid and dilute your dressing, a mistake I made exactly once.
The dressing is more forgiving than you'd think; taste constantly and adjust boldly, because what you make is better than what any recipe tells you to make.

03 -