Photography: John Paul Urizar. Styling: Michele Cranston.
Our crunchy carrot salad is ready in just 15 minutes with minimal prep and no cooking! Carrot ribbons are coated in a tangy sesame-soy dressing, then tossed with crisp wombok, toasted almonds and crispy fried noodles.
The make-ahead friendly recipe means you can prep everything in advance and assemble the salad just before serving – perfect for entertaining.
Ingredients
Method
Using a sharp potato peeler, peel the carrot into ribbons.
Whisk the vinegar, sesame oil, soy sauce, sugar, garlic and chilli crisp until the sugar dissolves. Pour over the carrots and almonds and massage with your hands to infuse.
Add the wombok and green onions; toss to combine.
Just before serving, add noodles and toss again.
Carrot salad tips
Yes! Prep the vegetables and dressing separately up to 24 hours in advance. Store them in separate airtight containers in the fridge. Add the crunchy noodles just before serving the carrot salad to maintain their crunch.
Use a sharp vegetable peeler and run it along the length of the carrot in long strokes. Rotate the carrot as you go to get even ribbons from all sides.
To up the protein while keeping the salad plant-based, toss 200g of diced firm tofu with ¼ cup honey, 2 tablespoons light soy and 1 tablespoon olive oil then bake or air fry at 200°C for 15 minutes until golden and bubbling. Add to the carrot salad and serve. Alternatively, add grilled chicken, prawns, or edamame beans for extra protein.
The dressed salad will keep for 2 days in the fridge, but the noodles will soften. For best results, add fresh noodles when serving leftovers.
