Carrot Sesame Salad

It was Chinese New Year last Thursday so to bring in the year of the rabbit, we decided to have Teriyaki. Which I know is Japanese and not Chinese. But that’s what we were in the mood for. We had plans for a nice large piece of salmon, lots of rice and some sauteed garlic bok choi. But somehow I thought that we were still missing something, that we should have more vegetables, a salad or something. So I made this carrot sesame salad which I am glad I did because our timing was off a bit on the bok choi and it wilted so much it was almost hard to see on the plate.


I know I seem to be a bit of an orange salad kind of thing as this is the second in a row. But I just couldn’t wait to share it. I made a similar version of it with a bunch of different vegetables the next day to have with the leftovers and frankly, I prefer it simpler and just with the carrots. It’s also prettier I find. If you don’t feel like shaving the carrots with the peeler, which is I admit a bit of work, you can grate them, it probably is just as fine and pretty in about half the time.

Carrot-Sesame Salad

4 portions as a side

  • 4 carrots, in long strips
  • 2 tsp sesame seeds
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp sriracha
  • 1/2 tsp sugar
  • 1 tsp cider vinegar
  • 1 tsp vegetable oil

Put the carrots and the sesame seeds in a bowl. Whisk the remaining of the ingredients together and pour over the carrots. Mix well, let rest for at least 1 hour in the refrigerator. Mix again before serving.

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