Spicy Carrot Salad - Amber Kettle

# 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

# Directions:

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

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

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

04 - Taste and modify the flavor by adding more chili sauce or soy sauce as preferred.

05 - Transfer to a serving plate and sprinkle with chopped roasted peanuts or cashews and extra sesame seeds.

06 - Serve immediately, or refrigerate for 10 to 15 minutes to enhance flavor melding.

# Expert Advice:

01 -

It comes together in 15 minutes flat, no stove required, perfect when you want something fresh without effort.
The heat builds quietly at first then blooms, making it impossible to stop eating spoonfuls straight from the bowl.
It somehow tastes even better the next day as the carrots soften slightly and the dressing really settles in.

02 -

Overseasoning is tempting because the raw dressing tastes so good on its own, but remember it concentrates once the vegetables release their liquid.
Shredding your own carrots makes a real difference in texture; pre-shredded always feels slightly rubbery by comparison.

03 -