Sesame Carrot Salad

This quick, no-cook salad makes the most of spare carrots with a vibrant sesame-soy dressing, fresh herbs, and a hint of heat. Perfect as a light lunch, a side for leftovers, or a colourful addition to any meal.

Gan Hoffi Bwyd, Casáu Gwastraff

Yn gweini 4

Amser Paratoi/Coginio: 10 mins

Cynhwysion

500g carrots, scrubbed

2 spring onions

A handful of fresh coriander, chopped

2 tsp sesame seeds

For the dressing

2 tbsp soy sauce

1½ tbsp rice vinegar (or lemon or lime juice)

1 tbsp sesame oil

1 tbsp honey or maple syrup

1 small garlic clove, finely grated

Optional: 1–2 tsp sriracha or chilli crisp, 1 tsp grated fresh ginger

Dognau delfrydol

Defnyddiwch ein cyfrifydd dognau - dyma ffordd syml a chyflym o wirio faint o'r bwyd hwn i'w weini fesul pryd bwyd.

Defnyddiwch y cyfrifydd dognau

Rysáit

Either grate, julienne or use a vegetable peeler to make ribbons from the carrots. Place in a large mixing bowl and add the spring onions, chilli (if using), and most of the coriander.
In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until smooth. Add sriracha if you’d like extra heat.
Pour the dressing over the carrots and toss well to coat everything evenly. Let it sit for at least 5 minutes so the flavours soak in.
Toast the sesame seeds in a saucepan for a couple of minutes. Scatter the seeds and the remaining coriander over the salad before serving.

Manteisio i’r eithaf ar eich bwyd dros ben

Storio mewn

Sealed container

Amser

2 days

Ble i’w storio

Fridge

Aildwymo

Serve cold

Dognau delfrydol

Defnyddiwch ein cyfrifydd dognau - dyma ffordd syml a chyflym o wirio faint o'r bwyd hwn i'w weini fesul pryd bwyd.

Defnyddiwch y cyfrifydd dognau

Discover more...

Winter Veg Sesame Noodles

A vibrant, quick sesame noodle stir-fry loaded with red cabbage and winter vegetables, perfect for turning fridge leftovers into a colourful, satisfying meal in minutes.

Caramelised Onion Focaccia

A golden, olive-oil-rich focaccia crowned with sweet, deeply caramelised onions. This Italian favourite is soft, airy, and irresistibly aromatic, and a great way to use up leftover veg and herbs.

Spiced Roast Carrot and Parsnip Soup

Warm, velvety, and packed with spice, this roast carrot and parsnip soup is the perfect way to use up leftover root vegetables and cozy up during the winter months.

Roasted Honey Harissa Carrots with Hummus

Transform humble leftover carrots into a show-stopping side with a sweet, spicy twist - roasted whole, glazed with honey and harissa, and served over creamy hummus.