Spicy Carrot Tangy Salad

# Components:

→ 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 grated ginger

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 - In a small bowl, whisk together soy sauce, 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 ensure even coating.

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

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

06 - Serve immediately or refrigerate for 10–15 minutes to allow flavors to meld.

# Expert Advice:

01 -

It comes together in 15 minutes flat, no cooking required, just knife work and whisking.
The flavors keep developing even after it's done, so it's actually better after sitting for a bit.
It's naturally vegan and the kind of thing that makes you feel like you're eating something genuinely good for you.

02 -

If you shred your carrots more than an hour ahead, they'll start releasing water and diluting your dressing, so do it close to serving time.
The dressing tastes raw and aggressive until it sits with the carrots for a few minutes; trust the process and don't panic.

03 -