Sometimes you just need something fresh and crunchy. This spicy carrot salad is the perfect way to wake up your palate. It takes only 15 minutes to pull together. You don’t even need to turn on the stove.
Why This Spicy Carrot Salad Works
This recipe is a winner for a healthy reset after a busy week. It is bright, zesty, and naturally vegetarian. The carrots stay crisp even after sitting in the dressing. This makes it a great choice for your weekly meal prep. You will love the bold kick from the chili flakes. It is a fresh and vibrant addition to any plate.
Simple Method
Making this salad is incredibly simple. You just grate the carrots and whisk the dressing. There is zero cooking involved in this process. Even if you are new to cooking, you can master this. The flavors meld together while the salad rests on your counter. It is practically foolproof for any home cook.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Using fresh produce makes a big difference here.
- 500g carrots, peeled and grated
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon red pepper flakes
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 cup fresh cilantro, chopped
- 2 scallions, thinly sliced
Step-by-Step
- In a large mixing bowl, combine the grated carrots, chopped cilantro, and sliced scallions.
- In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, red pepper flakes, ground cumin, and salt until emulsified.
- Pour the spicy dressing over the carrot mixture.
- Toss the ingredients thoroughly with tongs or a large spoon to ensure even coating.
- Let the salad stand for 10 minutes at room temperature to allow the flavors to meld before serving.
Best Ways to Enjoy It
Serve this salad alongside grilled chicken or fish. It adds a lovely pop of color to your dinner plate. You can also pack it for easy weekday lunches. Try it with a scoop of hummus and warm pita bread. It is a refreshing side for a sunny spring picnic. Your family will enjoy the satisfying crunch.
Keep It Fresh
Store any leftovers in an airtight container. It stays fresh in the fridge for up to three days. The carrots will soften slightly but remain delicious. Give it a quick toss before serving again. Do not freeze this salad as it will lose its texture. It is best enjoyed cold or at room temperature.
Tips for Best Results
- Use a food processor to grate carrots much faster.
- Don’t skip the 10-minute resting period for better flavor.
- Avoid using pre-shredded carrots from a bag for best texture.
- Whisk the dressing until it is fully combined and creamy.
- Add a handful of fresh mint for a spring twist.
- Toast the ground cumin briefly to elevate the earthy aroma.
- Adjust the chili flakes to suit your preferred heat level.
- Use high-quality olive oil for the best tasting dressing.
Ways to Switch It Up
- Add sunflower seeds or sliced almonds for extra crunch.
- Swap lemon juice for lime for a different citrus note.
- Use fresh parsley if you are not a fan of cilantro.
- Add a handful of raisins for a sweet and spicy mix.
- Mix in some shredded cabbage to bulk up the salad.
Common Questions
Can I make this ahead of time?
Yes, you can definitely make this an hour before serving. The flavors actually improve as it sits in the fridge. Just give it a good stir before putting it on the table.
Is this salad very spicy?
It has a noticeable kick from the red pepper flakes. If you prefer a milder taste, start with half a teaspoon. You can always add more later if you want more heat.
Will kids eat this?
Many kids enjoy the crunch of carrots. If they are sensitive to spice, leave out the chili flakes for them. It is a fun and colorful way to serve vegetables.
I hope this vibrant salad adds some spark to your meals. It is a simple way to eat more veggies. Enjoy the fresh crunch and the zesty heat.
— Alex
Ingredients
- 500 g carrots , peeled and grated
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon red pepper flakes
- 1 clove garlic , minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 cup fresh cilantro, chopped
- 2 scallions , thinly sliced
Instructions
- In a large mixing bowl, combine the grated carrots, chopped cilantro, and sliced scallions.
- In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, red pepper flakes, ground cumin, and salt until emulsified.
- Pour the spicy dressing over the carrot mixture.
- Toss the ingredients thoroughly with tongs or a large spoon to ensure even coating.
- Let the salad stand for 10 minutes at room temperature to allow the flavors to meld before serving.
