Sesame Ginger Noodle-Style Carrot Salad
Tender, sweet carrots are generously coated in a luscious, nutty, and gingery sesame sauce in this refreshing noodle-style carrot salad. The flavors strike a perfect balance between savory and sweet, with the rich depth of toasted sesame and the zesty kick of fresh ginger bringing out the natural sweetness of the carrots. It tastes almost like classic sesame noodles, with a satisfying umami twist, and also carries a subtle hint reminiscent of carrot lox—smoky, complex, and unexpectedly addictive—all reimagined in a vibrant salad form. It’s the kind of delightful culinary mashup you never knew you needed, but won’t want to stop eating once you try it. Whether served on its own as a light lunch, tucked into a wrap with some crunchy greens, mixed in with soba or rice noodles for a heartier dish, or spooned over grain bowls, this versatile salad brings bright flavor and creamy texture to every bite.
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All About Carrots
As a kid, I used to hate carrots. They have an earthy quality that reminds me of dirt and I just couldn’t get over it. I am much more accepting of earthy tasting vegetables as an adult and I like carrots now. They have a sweetness that’s not too much, and still very vegetable.
Carrots are sweet and crunchy, but they do also have earthy notes. They are versatile and can be cooked in many ways or eaten raw. While we typically think of carrots as orange, they can also be purple, yellow, red, and white. They are great as they have a long shelf life, and are easy to keep in your fridge for quite a long time. In terms of nutrition they are low in calories and have a good amount of vitamins and minerals. Particularly they contain a lot of vitamin a as well as a good amount of calcium, fiber, vitamins k and c, iron, and potassium. They also contain antioxidants, including carotenoids and anthocyanins.
And in case you’re wondering baby carrots are just large carrots that were cut smaller, and carrots might be slightly beneficial to your eyes, but if you wear glasses it’s not because you didn’t eat carrots.
Another important thing to note about carrots is the leaves are edible. Most of the time when you buy carrots you will get them with just the root, but occasionally you might buy them with the leaves attached especially if you were shopping at a farmers market or farm stand. When you buy carrots that do have the leaves attached, make sure to utilize them. They should be chopped finely, and then they can be used just like parsley.
What’s Up, Doc? Try one of these Carrot Recipes!
- Vegan Carrot Cake Jam
- Curry Leaf Indian Carrot Salad
- Woodsy Cinnabar Chanterelle Vegan Carrot Cake
- Curry Leaf Oven Roasted Carrot Recipe
- Vegan Korean Corn Dogs from Carrots
- Carrot Tops Tabbouleh with Kamut
- Roasted Carrot, Garlic and Rosemary Soup
Looking for Single Star Salads? Try one of these!
(these are salad recipes focused on a single main vegetable instead of a mix of them)
- Bright Shaved Vegan Celery Salad
- Vegan Spicy Korean Radish Salad
- Curry Leaf Indian Carrot Salad
- Massaged Chard Salad
- Simple Wilted Cucumber Salad Recipe
- Green Bean Salad with Truffle Oil
- Vegan Miso Napa Cabbage Slaw
- Seaside Vegan Beet Salad
- Smashed Vegan Cucumber Salad
- Indian-Spiced Vegan Warm Pumpkin Salad
- Rainbow Slaw: Swiss Chard Stem Recipe
Noodle-Style Carrot Salad Tips and Tricks
- To make noodle-like strands, I used a spiralizer. You can also use a knife and julienne, use a thick side of a grater, or even make wide but thin “noodle” shapes be simply making slices using a vegetable peeler.
- Cook the carrots until just tender, and make sure to shock in cold water after cooking. Otherwise you risk your carrots becoming mushy.
- For a deeper, more integrated flavor let sit in the fridge for a few hours or overnight before serving.
- Create even more sesame flavor by subbing the peanut butter for tahini.
- I prefer to toast my sesame seeds fresh- place in a hot small skillet, and swish around every 30 seconds or so to prevent burning. After 4-5 minutes, your seeds should be a light golden brown, and smell nutty and amazing.
Sesame Ginger Noodle-Style Carrot Salad
Ingredients
- 1 1/2 lbs. carrots
- 2 tbsp. soy sauce
- 1 tbsp. apple cider vinegar
- 1 tbsp. sesame oil
- 1 tbsp. smooth peanut butter
- 1 tsp. maple syrup
- 1 clove garlic, minced
- 1 tsp. grated ginger
- 1 tbsp. sriracha (optional)
- 2 scallions, finely chopped
- 1 tbsp. sesame seeds, toasted
Instructions
- Julienne, grate, or spiralize your carrots into thin strips. Bring a pot of salted water to boil, and add the carrots. Cook for 2-3 minutes, until just tender. Drain, and rinse under cold water to stop cooking. Drain the water well, and place in a large bowl.
- In a small bowl or jar, combine soy sauce, vinegar, sesame oil, peanut butter, maple syrup, garlic, ginger, and optional hot sauce. Mix well. Add to the carrots, and toss to coat in the sauce. Top with scallions and sesame seeds.
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