My Soy and Ginger Carrot Salad is a fresh and zingy side dish that can be served as part of a bigger feast. Get the recipe below.
This Carrot Salad is the kind of recipe that earns a permanent spot in your rotation. It’s fast, affordable, and built entirely from everyday vegetables, yet it delivers big on flavour, texture, and quite frankly it looks pretty!
Crisp carrots and red pepper are the backbone of the dish, bringing natural sweetness and crunch, while spring onions, fresh coriander, and red chilli add layers of freshness and gentle heat. Everything is tied together with a soy and ginger dressing that’s savoury, zingy, and really moreish.
This dish proves just how exciting simple plant-based cooking can be. It requires no cooking, comes together in minutes, and still feels special enough to serve to guests.
It’s light but filling, vibrant without being fussy, and nourishing without trying too hard. The peanuts add richness and crunch, the ginger wakes everything up, and the balance of salty, tangy, and fresh flavors keeps you going back for another bite. W
hether you’re looking for a standout side, a quick lunch, or a salad that actually feels worth eating, this carrot salad delivers every single time.
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Ingredients
You’ll need the following ingredients for my Soy and Ginger Carrot Salad:
- Carrots
- Red pepper
- Spring onions
- Fresh coriander
- Red chilli
- Peanuts
For the soy and ginger dressing:
- Soy sauce
- Root ginger
- Garlic
- Lime juice
- Maple syrup
Step-by-step instructions
Just 3 steps and 15 minutes are between you and this delicious salad! All you need to do is:
Hint: a julienne peeler can make it much quicker to julienne the carrots and red pepper (see ‘Equipment’ below).
Substitutions
I know it’s not always easy to get the right ingredients and you might want to use what you’ve already got in the fridge or cupboards. If tat’s the case here are some simple swaps:
- Red pepper: don’t feel constrained by the colour of the pepper, yellow and orange also work well but avoid green as they’re too bitter
- Red chilli: again, colour doesn’t matter here, you could use green chilli or even chilli flakes if that’s what you have to hand
- Nuts: while I like to use raw peanuts, you could use any other nut. Cashews would work particularly well
- Soy sauce: try coconut aminos or tamari in place of soy sauce
- Ginger and garlic: if you can’t get fresh, then ginger and garlic pastes can also be used
- Lime juice: try another citrus – like lemon – instead of lime
- Maple syrup: agave nectar or brown sugar would also work here
Equipment
To make this recipe you’ll need the following equipment:
- Knife
- Chopping board
- Julienne peeler (optional)
- Small mixing bowl
- Sauce whisk
- Large mixing bowl
- Salad servers
- Serving plate
Storage
There’s a fine balance when making this Soy and Ginger Carrot Salad ahead of time. Making it a few ours in advance can help the flavours meld but any longer and the vegetables will begin to wilt and soften.
The recipe
Soy and Ginger Carrot Salad
This Asian inspired Carrot Salad has a punchy soy and ginger dressing. It’s the perfect side dish or light lunch.
Ingredients
For the dressing
- 2 tablespoons soy sauce
- 1 lime juice only
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon root ginger minced
- 1 small red chilli thinly sliced
For the salad
- 300 g carrots julienned
- 1 red pepper julienned
- 1 handful coriander leaves and stalks, roughly chopped
- 4 spring onions thinly sliced
- 75 grams peanuts
Instructions
-
In a small bowl, whisk together the dressing ingredients.
-
In a large bowl mix together the salad ingredients.
-
Toss the salad with the dressing and serve.
Nutrition
Calories: 189.22kcalCarbohydrates: 20.05gProtein: 7.5gFat: 10.7gSaturated Fat: 1.63gPolyunsaturated Fat: 3.82gMonounsaturated Fat: 4.61gSodium: 564.07mgPotassium: 569.73mgFiber: 5.59gSugar: 9.14gVitamin A: 13729.96IUVitamin C: 66.43mgCalcium: 72.83mgIron: 1.73mg
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