This Asian Carrot Salad is crunchy and refreshing, and pairs well with many things. It's vegan and gluten-free, and it’s a nice side dish to the meals and bowls you are already making. Vegan.

Asian carrot salad in bowl with green onions, cilantro, and sesame seeds.

This easy Asian Carrot Salad is one of my favorite carrot salad recipes- crunchy, tangy, and lightly sweet with ginger, sesame, and fresh herbs. Everything I love! Fresh carrots are paired with a simple Asian dressing and taste even better the next day. I recently paired this with our seared ahi, and it was so delicious!

And although I went the generic route and called this “Asian,” you can take this carrot salad recipe in several different directions. For example, to pair it with a more Thai-themed dinner, you could add fish sauce, lime juice, Thai Basil, and crushed peanuts. To give it more of a Korean twist, add gochujang! To make it more Japanese, add miso paste and leave out the garlic. Lots of variations.

Use matchstick carrots if you are in a hurry (no peeling or grating!) or grate fresh, whole carrots for the best flavor and crunch - rainbow carrots are especially fun here for a pop of color and you can use your veggie peeler to create ribbons, if feeling fancy.

Why you’ll love this Asian Carrot Salad!

Incredibly adaptable. I made this salad with flavor variations in mind. See our substitutions and additions below for ways to make this Thai, Korean, or Japanese. It’s the perfect side dish for any Asian meal you prepare!

Healthy & seasonal. This recipe is a great one to have on hand for using up your farmers’ market haul or CSA box, and it’s an easy way to add more nutritious veggies to your weekly menu, perfect for meal prep!

Pairs with many things! Need something colorful, healthy, and crunchy to go with your next meal? This Asian carrot salad keeps in the fridge for 4 days, making it easy to serve with meals throughout the week.

Asian Carrot Salad Ingredients

bowl of shredded carrots surrounded by remaining ingredients to make asian carrot salad, including cilantro, ginger, garlic, sesame seeds, orange, and green onions, with small bowls of sauces.

Fresh carrots (grated or cut into matchsticks) - The crisp, naturally sweet base of the salad, providing vibrant color and refreshing crunch. Feel free to use your food processor!
Green onions and cilantro - Add fresh, herbal brightness and a mild onion note that lifts the salad.
Aromatics (fresh ginger and garlic) - Bring zesty warmth and savory depth that define the Asian-inspired flavor.
Olive oil - Creates a silky base for the dressing and helps carry the flavors.
Toasted sesame oil - Contributes a rich, nutty aroma and a flavor characteristic of many Asian-style salads.
Rice wine vinegar - Adds bright acidity and tang that balances the sweetness of the carrots.
Maple syrup or honey - Maple provides gentle, vegan sweetness; honey or sugar works well as a substitute.
Soy sauce - Adds salty, savory umami depth; gluten-free coconut aminos can be used instead.
Salt - Enhances and balances all the flavors; adjust to taste.
Sriracha or chili garlic sauce (optional) - Adds gentle heat and complexity; a pinch of cayenne can be used as an alternative.
Toasted sesame seeds - Provide a nutty flavor and a satisfying crunch throughout the salad.
Optional garnishes: orange zest, toasted slivered almonds - Add brightness, aroma, and extra texture for a beautiful finish. Both elevate!

What kind of carrots to use?

Regular whole carrots (orange, full-sized) - Regular large carrots grate cleanly, stay crisp, and hold up well in the dressing.
Organic carrots - Often sweeter and more flavorful, especially when eaten raw. If your salad is carrot-forward (as this one is), the flavor difference can be noticeable.
Rainbow carrots - A beautiful option if you want visual appeal. They taste similar to orange carrots but add color contrast - great for serving guests!
Matchstick Carrots - Allows you to make this recipe very fast with little effort! You’ll need a pound.

Variations

Thai: Add fish sauce, lime juice, Thai Basil, and crushed peanuts.
Korean: Add gochujang and gochugaru.
Japanese: Add miso paste and skip the garlic.
Spicy: Add sriracha, chili garlic sauce, or a pinch of cayenne. Or serve with a drizzle of chili crisp.

How to Make Asian Carrot Salad

1. Prep the carrots. Peel or scrub the carrots. Use a box grater or the grater attachment on your food processor to grate them. Alternatively, you can use a vegetable peeler to create ribbons or thin strips for a slightly different texture.

2. Assemble the salad. Add the grated carrots, scallions, cilantro, grated ginger, and grated garlic to a large mixing bowl and toss.

glass mixing bowl with all of the components to make asian carrot salad, including sesame seeds, cilantro, green onions, shredded carrots, ginger.

toasting slivered almonds in skillet with metal spatula.

3. Add the dressing and toss. Add olive oil, rice wine vinegar, maple syrup, soy sauce, sesame oil, salt, and black pepper. Toss.

4. Taste and adjust. Taste and adjust the salt, maple, and vinegar to taste. If the carrots are not very sweet, add a little extra maple syrup to elevate their natural sweetness. For heat, add sriracha, chili garlic sauce, or cayenne.

5. Finish. Stir in the toasted sesame seeds and add a sprinkling of orange zest and toasted almonds, if desired.

Chef’s Tips

Prep your carrots based on texture preference. Freshly grated carrots absorb more dressing and soften faster, while matchsticks stay crunchier and more salad-like. Choose based on your texture preference.
Use a food processor for ease. Using a food processor is the quickest way to get fresh, evenly shredded carrots.
Add a little sesame oil to start. Start with just one teaspoon of sesame oil - a little goes a long way! Too much can overpower the dish, so start small and adjust as needed.
Always taste and adjust. Carrots vary in levels of sweetness, so you may need to adjust acid (rice vinegar), sweetness (maple syrup), and salt (soy sauce) until the flavor pops.
Make it the day before serving. This is one of those rare salads that improves after a few hours or overnight as the flavors meld.
Add texture right before serving. Stir in sesame seeds and nuts at the end so they stay crisp.