Chinese Carrot Salad with Garlic and Sesame Recipe
This simple Chinese carrot salad with garlic and sesame is crunchy, slightly spicy, and very refreshing. In China, small cold side dishes like this are often served alongside the main course – a bit like our raw vegetable salads with dinner. You can make it in just a few minutes, and it goes perfectly with rice, noodles, or grilled meat.
This salad combines the simplicity of everyday ingredients with classic Chinese flavor techniques: hot oil poured over aromatics, a balance of sour, salty, and sweet, and a crunchy vegetable base. It’s quick to make yet feels like a restaurant-style side dish.
Chef's tips
Use very fresh, firm carrots for the best crunch and sweetness. Don’t over-brown the garlic – if it turns dark, it will make the salad bitter. Adjust the amount of chili and sugar to your taste; the dressing should be bright, slightly tangy, and just gently sweet.
How to serve
Serve in small bowls as a cold side dish with stir-fries, dumplings, or grilled meats. It also works well as part of a larger spread of Asian-inspired salads and snacks, or as a crunchy topping for rice bowls.
Ingredients
- carrot medium-sized - 3 pieces
- garlic finely chopped - 2 cloves
- oil e.g. rapeseed oil - 2 tablespoons
- sesame oil for aroma, can be omitted - 1 teaspoon
- rice vinegar can be replaced with apple cider vinegar - 1.5 tablespoons
- soy sauce - 1 tablespoon
- sugar - 0.5 teaspoons
- chili flakes or fresh chili amount to taste - 0.5 teaspoons
- sesame seeds toasted in a dry pan - 1 tablespoon
- salt a pinch, to taste
- fresh coriander or parsley chopped, optional - 2 tablespoons
Preparation
- Peel the carrots and grate them into long, thin strips (preferably on the large holes of a grater) or cut into very thin matchsticks.
- Place the carrot in a bowl, add a pinch of salt, mix, and set aside for 5 minutes so it softens slightly and releases some juice.
- In a small bowl, mix the rice vinegar, soy sauce, and sugar until the sugar dissolves.
- Heat the vegetable oil in a small pan. When it is hot (but not smoking), remove the pan from the heat, add the chopped garlic and chili flakes. Stir for about 30 seconds – the garlic should sizzle lightly and turn golden, but not brown.
- Pour the hot oil with garlic and chili directly into the bowl with the carrot. Add the prepared vinegar–soy mixture and the sesame oil. Mix thoroughly.
- Add the toasted sesame seeds and, if using, the chopped coriander or parsley. Taste and season with more salt or a little sugar if needed.
- Let the salad rest for at least 10 minutes so the flavors meld. Serve at room temperature or slightly chilled.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku. Przed podaniem zamieszaj i spróbuj – czasem warto dodać odrobinę świeżego octu lub soku z cytryny, aby odświeżyć smak.
