Spicy Carrot Salad - Velvet Oregano

# What You'll Need:

→ Vegetables

01 - 4 large carrots, peeled and shredded (approximately 3 cups)

02 - 2 spring onions, thinly sliced

03 - 2 tablespoons fresh cilantro, chopped (optional)

→ Dressing

04 - 2 tablespoons soy sauce (substitute tamari for gluten-free)

05 - 1 tablespoon toasted sesame oil

06 - 2 teaspoons rice vinegar

07 - 1 teaspoon honey or maple syrup

08 - 1 to 2 teaspoons chili garlic sauce or sriracha, to taste

09 - 1 teaspoon fresh ginger, grated

10 - 1 small garlic clove, minced

11 - 1 teaspoon sesame seeds

→ Garnish

12 - 2 tablespoons roasted peanuts or cashews, chopped (optional)

13 - Additional sesame seeds for sprinkling

# How To Make It:

01 - Place shredded carrots, sliced spring onions, and chopped cilantro, if using, into a large mixing bowl.

02 - Whisk together soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, chili garlic sauce or sriracha, grated ginger, minced garlic, and sesame seeds in a small bowl until well blended.

03 - Pour the dressing over the carrot mixture and toss thoroughly to ensure all ingredients are evenly coated.

04 - Taste and modify seasoning by adding more chili sauce or soy sauce to suit your preference.

05 - Transfer to a serving platter and sprinkle with chopped roasted peanuts or cashews and extra sesame seeds.

06 - Serve immediately or refrigerate for 10 to 15 minutes to allow flavors to meld.

# Expert Tips:

01 -

It comes together in 15 minutes flat, no cooking required, just honest knife work and mixing.
The dressing hits all the notes at once—spicy, tangy, nutty—so one bowl feels impossibly complex.
It tastes even better the next day when the flavors have had time to get to know each other.

02 -

Don't shred your carrots too far in advance—they'll weep moisture and dilute your dressing, so aim for just before assembly.
Toast your own sesame seeds in a dry pan for 30 seconds if you have time; the difference in flavor is startling and worth the extra minute.

03 -