Easy Asian Carrot Salad

a plate of Asian Carrot Salad with a simple and tangy dressing.

5 from 1 vote

This Asian carrot salad is an excellent choice for a healthy and flavorful side dish that comes together with minimal effort. It requires no cooking, making it perfect for quick meals or as a last-minute addition to your family dinners or gatherings.

Prep Time20

Total Time20

Course: Side Dish

Cuisine: Vietnamese

Keyword: easy salad

Servings: people

Calories: 152kcal

Author: Sophie

Ingredients

8 oz carrots (about 2 medium carrots)
3.5 oz red bell pepper (about half a bell pepper)
several sprigs of cilantro (or mints or other fresh herbs)
toasted sesame seeds or crushed roasted peanuts (optional)

For the Dressing

1/2 teaspoon minced garlic
1 2/3 tablespoons rice vinegar
4 tablespoons neutral-flavored vegetable oil
1/2 teaspoon salt (to taste)
black pepper

US Customary - Grams

Instructions

Peel and julienne the carrots thinly. Dice the bell pepper into 1-inch pieces. You will have about 2 cups of julienned carrots and ⅔ cup of diced bell pepper.
To increase the crispness and freshness, you can soak the carrots and bell pepper in a bowl of iced cold water for 5-10 minutes. In case you are not serving the salad right away, refrigerate the veggies.
In a small bowl, whisk together the minced garlic, vinegar, and oil. Season with salt and pepper to taste. You can also add all the ingredients for the dressing to a container or jar that can be sealed tightly, then seal and shake it well to combine the dressing.
In a large mixing bowl, combine the carrots, red bell pepper, and chopped cilantro. Pour the dressing over the vegetables and toss gently until everything is well coated.
Transfer to serving plates and sprinkle toasted sesame seeds or roasted peanuts on top if desired.

Notes

This recipe can serve 3-4 people.

Substitution: if you don't have rice vinegar, you can try using white wine vinegar or citrus juice.

To make ahead: store the cut vegetables in an airtight container in the refrigerator. The dressing should be stored separately, then toss it with the vegetables when you want to serve the salad. Add fresh herbs just before serving.

Nutrition