You know those recipes that surprise you? This one really does. It’s fresh, crunchy, herby, and super light—but still so satisfying. It’s one of those salads that feels fancy but is actually super easy to throw together.
I love making this in the summer when I’m not in the mood to cook but still want something that feels fresh and bright.
What You’ll Need
- 4 large carrots, peeled and spiralized
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, chopped
- 2 tbsp toasted sesame seeds
- Juice of 2 limes
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 tsp honey (or maple syrup)
- 1 tsp sesame oil
- Pinch of salt
Why I Love This Recipe
I started making this salad after a trip to Thailand where herbs like mint and cilantro were in everything—and it totally changed how I look at salads. This one’s crunchy, cooling, and a little bit tangy. It wakes up your taste buds.
- No stove required—just toss and eat
- Perfect for meal prep
- Pairs with almost anything
- Keeps its crunch in the fridge
Makes: 4 servings
Time: 15 minutes
Macros (Per Serving):
- Calories: 130
- Protein: 3g
- Fat: 7g
- Carbs: 14g
- Fiber: 3g
Why This Recipe Works (Quick Science)
- Carrots: High in water and fiber, spiralized carrots stay crunchy without getting soggy.
- Acid + Salt: The lime juice, rice vinegar, and salt work together to lightly “cure” the carrots and enhance flavor.
- Fresh Herbs: Cilantro and mint offer cooling and bright notes that balance the natural sweetness of carrots.
- Sesame oil + soy sauce: Adds depth and a savory umami flavor that ties it all together.
Meal Plan Ideas
- Lunch: Add grilled chicken or tofu for a quick protein boost.
- Dinner side: Serve next to grilled salmon, shrimp, or anything with Asian flavors.
- Picnic-ready: Perfect make-ahead dish for outdoor meals or lunchboxes.
Common Mistakes
- Not drying the carrots: Wet carrots = watery salad. Pat them dry!
- Overdressing: This salad just needs a light coating. Don’t drown it.
- Using old herbs: Fresh mint and cilantro are key. Wilted herbs will ruin the texture.
What to Serve With
- Sticky rice or jasmine rice
- Grilled meats or tofu
- Spring rolls or dumplings
- Light miso soup
Tools You’ll Need
- Spiralizer or julienne peeler
- Sharp knife
- Cutting board
- Mixing bowl
- Small whisk or fork (for dressing)
- Measuring spoons
- Citrus juicer (optional)
Substitutions and Variations
- No peanuts? Use cashews or sunflower seeds
- No honey? Try maple syrup or agave
- No spiralizer? Use a julienne peeler or buy pre-cut carrots
- Add protein: Toss in shredded chicken or pan-fried tofu
- Spicy twist: Add sliced chili or a few drops of sriracha
Make Ahead Tips
- You can spiralize the carrots and chop the herbs a day ahead—store them separately in airtight containers.
- The dressing can be made 3 days ahead—just shake before using.
Instructions
Step 1: Spiralize the carrots
Take your peeled carrots and spiralize them into thin noodles. If you don’t have a spiralizer, a julienne peeler works great too. Once done, gently pat them dry with a paper towel to remove excess moisture.
Step 2: Chop the herbs
Roughly chop the cilantro and mint leaves. Don’t overdo it—you want texture, not mush.
Step 3: Make the dressing
In a small bowl, whisk together lime juice, rice vinegar, soy sauce, honey, sesame oil, and a pinch of salt until fully combined.
Step 4: Toss everything together
In a large mixing bowl, combine the carrot noodles, chopped herbs, dressing, and most of the peanuts and sesame seeds (save a little for topping). Toss gently until everything’s evenly coated.
Step 5: Garnish and serve
Transfer to a serving bowl and top with remaining peanuts and sesame seeds. Add lime wedges on the side if you want extra zing.
Leftovers + Storage
- Store in an airtight container in the fridge for up to 3 days.
- If making ahead, keep dressing separate and toss just before serving.
- Refresh with a little extra lime juice before serving again.
FAQ
Q: Can I use bagged shredded carrots instead?
A: You can, but the texture won’t be as fun or tender. Spiralized is worth the extra step!
Q: Is this salad spicy?
A: Not at all! But you can add chili flakes or fresh chili if you want a kick.
Q: What protein goes well with this?
A: Grilled shrimp, chicken, or tofu are all great choices.
Q: Can I make this vegan?
A: Yep! Just swap the honey for maple syrup or agave.
Final Thoughts
This salad is the kind of recipe that makes you feel like a kitchen genius with hardly any effort. It’s colorful, healthy, and bursting with flavor. Give it a try and let me know how it turned out! Leave a comment if you made any swaps or have questions—I’d love to hear how you made it your own. 🥕💚