Carrot Salad with Chile Sesame Vinaigrette

Carrot Salad with Chile Sesame Vinaigrette - an easy summer salad recipe with Asian flavors and flair!

Bring this light and tangy carrot salad with chile sesame vinaigrette to your next get together, or pack it for lunch! It’s a fresh switch on your usual summer salad!



Chile Sesame Vinaigrette

  • 1 Red Fresno Chile, minced (remove seeds for less heat, if desired)
  • 2 Cloves Garlic, minced
  • 1 Tbsp Agave or Honey
  • 3 Tbsp Sesame Oil
  • 1/3 cup Rice Vinegar
  • Salt


  • 2 pounds Carrots, shredded – use heirloom rainbow carrots for a fun twist
  • Salt
  • Sesame Seeds
  • Chives, minced


  1. In a small bowl, whisk together all ingredients for the vinaigrette. Add salt to taste. Set aside.
  2. Shred carrots with a grater or food processor and place into a large bowl.
  3. Add vinaigrette to the bowl and toss to combine. Season with additional salt if desired.
  4. Top with sesame seeds and chives.
  5. Serve, or let rest in fridge for 2 hours to chill.


Pure Delicious – Heather Christo