Asian Carrot Salad Recipe

This carrot and red onion salad brings a burst of Asian-inspired flavors to your plate, making it the ideal side to a variety of dishes. With a delightful blend of ginger, turmeric, chili, soy, and other seasonings, this salad is very delicious.

While this salad features just carrots and red onion, feel free to get creative and add extras like cucumber or bean sprouts for added crunch and flavor.

The key part of this simple salad is the dressing. I just love the combination of sweet and spicy flavors.


  • 4 large carrots, washed and grated
  • 1.5 thinly sliced red onions

For the Dressing:

  • 2 tablespoons of soy sauce
  • 2 tablespoons of sweet soy sauce (ketjap manis)
  • 2 tablespoons of honey
  • 2 tablespoons of lime juice
  • 2 tablespoons of sesame seeds
  • 1 tablespoon of sesame oil
  • 1 tablespoon of olive oil
  • 1 tablespoon of grated ginger
  • 1 tablespoon of grated turmeric
  • 1 teaspoon of chili powder (only if you like really spicy stuff; I usually skip this ingredient).


1. Prepare the Carrot and Red Onion:

  • In a large mixing bowl, combine the grated carrots and thinly sliced red onions. Toss them together gently to mix.

2. Prepare the Dressing:

  • In a separate bowl, whisk together the soy sauce, sweet soy sauce, honey, lime juice, sesame seeds, sesame oil, olive oil, grated ginger, grated turmeric, and chili powder until well combined.

3. Dress the Salad:

  • Pour the dressing over the carrot and red onion mixture. Use a spoon or tongs to toss everything together until the vegetables are evenly coated with the dressing.

4. Let it Marinate:

  • Allow the salad to marinate in the refrigerator for at least 30 minutes to allow the flavors to combine together.

5. Serve and Enjoy:

  • Once the salad has marinated, give it a final toss to redistribute the dressing. Serve chilled as a refreshing side dish or as a topping for sandwiches, wraps, or bowls.

Enjoy the zesty and tangy flavors of this vibrant salad!

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