30 Minute Meals
Carrot Salad
Prep
10 minutes
Yield
5
🥕 Stop boring salad routines—this 10-minute vegan carrot salad is umami-packed magic! Sesame-miso, crispy & absolutely addictive. Make it now!
This easy vegan carrot salad is made with matchstick carrots and fresh veggies. It won’t take long to have this ready to serve. This recipe makes a great lunch or side dish. Because it’s vegan and fresh, everyone loves it. It’s perfect for potlucks, BBQs, or meal prep. You’ll make this easy carrot salad recipe over and over.
❤️ Why You’ll Love This Carrot Salad
- Quick: Make this vegan carrot salad in just 10 minutes.
- Flavorful: Fresh veggies and tasty sesame dressing shine here.
- Fresh: Crisp ingredients combine beautifully in this easy recipe.
- Versatile: Customize with your favorite veggies and toppings.
- Meal Prep: Perfect for lunches throughout the week ahead.
🍲 Ingredients
Carrots – Fresh carrots are sweet and naturally colorful. They’re loaded with fiber and vitamin A. Additionally, they contain beta-carotene, supporting eye health. So this vegan carrot salad becomes both nutritious and delicious.
Miso – White miso is mild and slightly sweet. Red miso is bolder and more complex. Yellow miso falls somewhere in between beautifully. This fermented soybean paste adds umami depth throughout.
👩🍳 How to Make Carrot Salad
Step 1: Peel the carrots under cold running water thoroughly. Thinly julienne the carrots into matchsticks beautifully. Carrots should be approximately 2 inches long. Cut them about 1/8 inch thick for tenderness. Add the julienned carrots to a large bowl. Slice the green onion at a slight angle. Make the green onion pieces the same size. This ensures even distribution throughout the salad. Transfer the green onion to the large bowl. Remove cilantro leaves from the stems carefully. Keep the cilantro leaves whole for presentation. Add cilantro leaves directly to the bowl. Add the chopped basil and sesame seeds. Toss everything together gently to combine.
Step 2: To make the dressing, add all ingredients to a small bowl. Mix together until the ingredients combine completely. The dressing should look cohesive and well-blended. Taste the dressing and adjust seasonings as needed. Add more miso if you want deeper umami. Add more tamari if you want extra saltiness. This vegan carrot salad dressing is highly customizable.
Step 3: Pour the dressing into the large bowl. Toss the salad together with the dressing thoroughly. Make sure all vegetables are evenly coated. The sesame seeds should be distributed throughout. Taste the salad and adjust seasonings to preference. Enjoy immediately while the salad is fresh. Or refrigerate for later enjoyment during the week.
🗒 Tips and Tricks
- Seasoning: Season the salad to taste completely. Add more spices if you desire extra flavor. Start small and taste before adding more. You can always adjust later but can’t undo overseasoning.
- Julienne Technique: Thinner cuts create more tender salad. Uniform size ensures even dressing absorption throughout. Practice makes perfect with julienne technique. Invest in a mandoline for consistent results.
- Dressing Temperature: Room temperature dressing works best here. Cold dressing mutes flavors slightly when eaten. Make dressing 30 minutes ahead if possible. Let it come to room temperature before using.
- Meal Prep: Keep dressing completely separate from vegetables. Store them in different containers always. Dress the salad within 2 hours of eating. This prevents the salad from becoming soggy. Prepared vegetables last 3-4 days refrigerated. Dressing lasts up to 5 days in fridge.
🗡️ Julienne vs. Grate: Which Method to Use
For this sesame-miso carrot salad, julienne creates the best texture. Thin, uniform matchsticks stay tender and absorb dressing beautifully. Grating creates finer shreds for lighter, more delicate texture.
Three methods for julienning carrots:
- Mandoline: Use the julienne blade setting carefully. Keep fingers away from the blade always. This creates perfectly uniform, thin matchsticks quickly.
- Julienne Peeler: Draw the peeler away from your body. Create thin, uniform strips in minutes. This method is safer than mandolines for home use.
- Box Grater: Use the smallest side of your grater. Creates fine shreds similar to grating style. Wear a cut glove to protect your fingers.
🥕 Styles of Carrot Salad (And When to Use Each)
- Sesame-Miso (This Recipe): Ready in 10 minutes with umami depth. Perfect for Asian-inspired meals and dinner parties. Herbs and sesame create a fresh, vibrant profile beautifully.
- French Grated: Uses lemon-Dijon vinaigrette with parsley traditionally. This is a classic picnic staple served cold. Works perfectly alongside grilled vegetables and crusty bread.
- Moroccan: Features warm spices like cumin and lemon. Often blanched for tender texture and meal-prep friendly. Great for warming dinners and festive gatherings.
🗒 Variations and Toppings
- Toasted Nori: Add crumbled toasted nori sheets on top. This adds umami depth and Japanese flavor. Creates a beautiful color contrast beautifully.
- Crispy Chili Oil: Drizzle chili oil over the finished salad. Adds heat and richness to this vegan version. Makes it perfect for spice lovers.
- Shredded Cabbage: Mix in shredded purple or green cabbage. Creates extra crunch and extends the salad. Works wonderfully for meal prep versions.
- Edamame: Add blanched edamame for protein and color. Keeps the salad completely vegan and filling. Adds great texture contrast beautifully.
- Roasted Peanuts: Crushed roasted peanuts add satisfying crunch. Creates nuttier flavor profile than sesame. Perfect for those with sesame allergies.
- Yuzu or Lime: Substitute yuzu juice for fresh brightness. Lime juice adds tartness and vibrancy. Either works beautifully instead of miso.
- Tahini-Soy Sub: Replace miso with tahini and soy sauce. Creates creamy texture without fermented miso. Works perfectly for those avoiding miso.
- Other Veggies: Add baby bok choy for Asian flavors. Include grated beets for earthy sweetness. Try diced bell pepper for crunch and color.
🍽️ Best served with
- Easy Asian-Style Tuna Lettuce Wraps
- Gluten-Free Coconut Crispy Baked Tofu
- Maple Glazed Salmon Balls with Nectarine Salsa
- Easy Creamy Potsticker Soup
👝 How to Store Leftovers
Make-Ahead Timeline (Snippet-Worthy):
- Prep vegetables and dressing up to 48 hours separately. Store in airtight containers in the fridge. Keep them completely away from each other. This prevents premature wilting and flavor loss.
- Dress the salad within 2 hours of serving. Any earlier and it becomes soggy quickly. Any later and flavors don’t combine properly. Timing matters for best texture and taste.
- Enjoy leftovers within 4-5 days maximum. Days 1-3 are ideal for quality and freshness. After day 3, vegetables become softer. By day 5, the salad is past prime.
Store the salad in the fridge in an airtight container. Keep dressing stored separately in its own jar. The vegetables stay crisper when kept apart. Refrigerate both components for food safety always.
🤔 Common Questions
French carrot salad uses lemon-Dijon vinaigrette traditionally. This sesame-miso version is Asian-inspired instead. French is a picnic staple while this is umami-forward.
Yes, prepare vegetables up to 48 hours ahead. Make dressing separately and store in fridge. Combine within 2 hours of eating for best texture.
Use a julienne peeler for thin, uniform strips. Or use a box grater for finer shreds. Both methods work well without special equipment.
White miso is mild and slightly sweet. Red is bolder with deeper fermented flavor. Yellow falls somewhere in between both. Any works but creates slightly different flavors.
Yes, use tamari instead of regular soy sauce. Tamari is naturally gluten-free and adds umami. All other ingredients are naturally gluten-free already.
Use crushed peanuts or sunflower seeds instead. Tahini mixed into dressing adds sesame flavor. Pine nuts create different but delicious crunch.
Miso-sesame dressing lasts 5 days refrigerated. Keep it in an airtight jar always. Shake well before using since ingredients separate. Make fresh if it smells or looks off.
Yes, add cooked chickpeas or white beans. Include tofu cubes for plant-based protein. Edamame works beautifully for Asian-inspired protein.
Carrot Salad
Ingredients
- 6 large rainbow carrots
- 1 bunch of green onion
- ¼ cup cilantro
- 2 tbsp fresh basil chopped
- 2 tbsp sesame seeds
For the dressing:
- 3 tbsp sesame oil
- 3 tbsp rice wine vinegar
- 2 tbsp tamari
- 1 tbsp miso
- 1 ½ tsp chili garlic paste
- 1 tsp maple syrup
- 1 ½ tsp ginger grated
- Juice of ½ lemon
Instructions
- Peel the and thinly julienne the carrots. Approximately 2 inches long by 1/8 inch thick. Add to a large bowl.
- Slice the green onion at an angle and make it the same size as the carrots.
- Transfer to the bowl.
- Remove the cilantro leaves from the stems, keeping them whole.
- Add cilantro leaves directly to the bowl along with the chopped basil and sesame seeds.
- To make the dressing, add all of the ingredients to a small bowl, and mix to combine.
- Pour the dressing into the large bowl. Toss the salad together with the dressing. Enjoy!
Loved!