Chili Crisp Carrot Salad Recipe

Introduction

This Chili Crisp Carrot Salad is a vibrant, crunchy delight perfect for a quick snack or a lively side dish. The combination of crisp carrots with a spicy, nutty dressing brings bold flavors and textures together in every bite.

Ingredients

• 3–4 large carrots, chopped into matchsticks (200g chopped)
• 2–3 large scallions, thinly sliced (40g sliced), plus more for garnish
• 2 tbsp minced cilantro (8g)
• 1 tbsp (12g) lemon juice
• 2 tbsp (20g) sesame oil
• 1 tbsp (16g) honey
• 2 tsp (3g) toasted sesame seeds
• 2 tsp (10g) finely grated ginger
• 1–2 tsp (6g) chili crisp (adjust to your spice level)
• Kosher salt to taste

Instructions

1. Step 1: Prep the carrots and scallions. Trim the carrots, then cut each into halves or thirds so pieces are about 3 inches long. Use a mandoline on the thinnest setting lengthwise to create ribbons, then slice those into matchsticks. Slice scallions into thin matchsticks similar in size to the carrots. Combine carrots, scallions, cilantro, lemon juice, and a generous pinch of kosher salt in a bowl. Toss well and set aside for 5–10 minutes to let the carrots release some water and stay crisp.
2. Step 2: Make the dressing by combining toasted sesame seeds, honey, grated ginger, and chili crisp in a heat-proof bowl or jar. Heat sesame oil in a pan over high heat until it shimmers and looks watery. Carefully pour the hot oil over the bowl of aromatics to flash cook the ginger and amplify the flavors. Stir thoroughly.
3. Step 3: Drain any excess water from the carrot mixture, then pour the hot dressing over the salad. Toss everything together to coat evenly. Adjust salt to taste, garnish with extra chili crisp and sliced scallions, and serve immediately.

Tips & Variations

• If you prefer less heat, start with 1 teaspoon of chili crisp and add more to taste after tossing the salad.
• Try adding thinly sliced cucumber or daikon radish for extra crunch and freshness.
• Use fresh lemon juice rather than bottled for a brighter flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The carrots will stay crisp longer if you keep the dressing separate and toss just before serving. Reheat is not recommended as the dressing is best enjoyed fresh and warm from the hot oil.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare the carrots and dressing separately and combine just before serving to keep the carrots crisp and the flavors fresh.

What can I substitute for chili crisp?

If you don’t have chili crisp, you can use chili oil with some garlic and sesame seeds mixed in, though the flavor will be less complex.

Chili Crisp Carrot Salad Recipe

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5 from 93 reviews

A vibrant and spicy Chili Crisp Carrot Salad made with crisp matchstick carrots, scallions, fresh cilantro, and a flavorful dressing of toasted sesame seeds, honey, ginger, and homemade chili crisp oil. This refreshing salad balances heat and sweetness with a satisfying crunch, perfect as a light side dish or appetizer.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 3–4 large carrots, chopped into matchsticks (200g chopped)
• 2–3 large scallions, thinly sliced (40g sliced), plus more for garnish
• 2 tbsp minced cilantro (8g)
• 1 tbsp (12g) lemon juice
• Kosher salt to taste

Dressing

• 2 tbsp (20g) sesame oil
• 1 tbsp (16g) honey
• 2 tsp (3g) toasted sesame seeds
• 2 tsp (10g) finely grated ginger
• 1–2 tsp (6g) chili crisp (adjust to your spice level)

Instructions

1. Prep the Carrots and Scallions: Chop the tops and bottoms off the carrots, then cut each carrot into halves or thirds to about 3 inches in length. Use a mandoline set to the thinnest setting or an interchangeable blade to create thin carrot ribbons; slice these ribbons into matchsticks. Thinly slice the scallions into matchsticks similar in size to the carrots. Combine the carrots, scallions, cilantro, lemon juice, and a generous sprinkle of kosher salt in a bowl. Toss well and let sit for 5-10 minutes to allow the carrots to release some water and maintain crispness.
2. Make the Dressing: In a heat-proof bowl or jar, combine the toasted sesame seeds, honey, grated ginger, and chili crisp. Heat the sesame oil in a small pan over high heat until it shimmers and appears watery—this indicates the oil is hot. Carefully pour the hot oil over the bowl of aromatics to flash cook the ginger and enhance all the flavors. Stir the dressing thoroughly to combine.
3. Toss and Serve: Drain any accumulated water from the carrot mixture. Pour the prepared dressing over the salad and toss everything together until evenly coated. Taste and adjust salt if needed. Garnish with extra chili crisp and sliced scallions, then serve immediately for the best texture and flavor.

Notes

• Tossing carrots with salt and letting them sit helps soften them slightly while still retaining crunch.
• Adjust chili crisp quantity to match your desired spice level.
• Use fresh ginger for best aromatic and flavor impact.
• Serve immediately to preserve the crisp texture of the carrots.
• If you don’t have a mandoline, carefully use a sharp knife to julienne the carrots into thin matchsticks.

Keywords: chili crisp carrot salad, spicy carrot salad, Asian carrot salad, sesame carrot salad, healthy side dish, vegetarian salad