An easy Asian carrot salad with just a few ingredients — crisp and full of flavour.
This Asian carrot salad is perfect alongside a piece of pan-fried chicken or a pork chop, ideally Asian-marinated, or with crisp deep-fried spring rolls or a piece of salmon.
It’s dead easy to make and tastes wonderful.
The dressing can be made without peanut butter if you don’t care for it, but replace it with sesame oil instead so the dressing still has a little richness.
The salad tastes best when it is freshly made, so wait to toss it together until just before serving. The dressing can easily be made ahead — just don’t stir the sesame seeds into it, as they soak up the dressing and make it thick. Sprinkle them over the salad instead, just before you toss it together.
Asian carrot salad
Ingredients
Asian carrot salad
- 300 g carrots, grated
- 130 g sugar snap peas, cut into strips
- 3 spring onions, finely sliced
- 2 handfuls flat-leaf parsley, roughly chopped or coriander
Dressing
- 3-4 tbsp soy sauce
- 1 tbsp peanut butter
- 1/2-1 lime, juice only
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic, grated or crushed
- 2 tbsp sesame seeds, ideally toasted in a dry frying pan
To serve
- 1 red chilli, finely sliced
- 1 handful peanuts, roughly chopped
Method
- Combine the carrots, sugar snap peas, spring onions and half the parsley in a large bowl.
- Then stir together the ingredients for the dressing, and season to taste with lime and a little more soy sauce if needed.If you make the dressing before the salad is mixed, I recommend sprinkling the sesame seeds over the salad rather than stirring them into the dressing. Sesame seeds soak up the liquid very quickly, which makes the dressing a little harder to toss through the salad. That said, the toasted sesame seeds give the dressing plenty of flavour if they are stirred in while still warm.
- Pour the dressing over the salad, reserving a couple of tablespoons, and toss everything together well.
- Top the salad with the rest of the parsley, the chilli and the peanuts, then drizzle the remaining dressing over the top.Serve with a pan-fried chicken breast, crisp spring rolls, baked salmon or an Asian-marinated pork chop.
Nutrition
Premium
Virkelig appetitlig og nem salat som kan hurtig bikses sammen med hvad jeg normalt har i køkkenet alligevel, undtagen de sugar snaps.
Jeg brugte koriander blade i stedet for persille, fordi det passede lidt bedre i mit hovedet til den smagsverden vi er ude i, men ellers er den her en frisk, farverigt, og lidt spicy salat som jeg er glad for at du inspirerede mig til at prøve med de indbydende billeder på Instagram!
Hej Nicola
Tusind tak for din dejlige besked, hvor gør det mig glad at høre 🙂
Og du har helt ret med koriander, – jeg er dog en af dem der slet ikke kan fordrage det, og derfor glemmer jeg tit at skrive at det naturligvis er en mulighed.
Tusind tak for din flotte anmeldelse 🙂
Warm wishes, Dianna