Japanese inspired carrot salad


This salad is great alone, with other salads, at a barbecue as an alternative to boring coleslaw, and to make lunch look like more than sandwiches. It’s spicy, tangy, sweet and savoury. All good things. It takes 5 minutes to make. 


4 large carrots

2 spring onions

2 tbsp raisins

1 chilli (I used scotch bonnet)

2tbsp almonds (whole or slivered)

1-2tbsp sesame seeds

1 lime (juice only)

1tbsp soy sauce

1tbsp sesame oil

1 tbsp maple syrup

Salt to taste


  1. Prepare the carrots by peeling them and shredding them by either using a spiralizer, a veg shredder, a setting which shreds (not grates!) veg on your food processor, or by doing long one-directional movements on a grater. I advise that you do it grate this. It will ruin the texture and make for a wet and too soft salad if you do. 
  2. Finely slice the spring onion (white and green) and add to the shredded carrot.
  3. Dice the chilli as finely as you can and add that. 
  4. Add the nuts and seeds. If you can be bothered, toast them in a dry pan before you add them, the taste is better that way. Add the raisins.
  5. Add the dressing ingredients: lime juice, maple syrup, soy sauce, sesame oil and salt. 
  6. Adjust the dressing ingredients until you like the way it tastes.

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