Description
A vibrant, skin-glowing viral carrot salad made with chicken, crunchy cashews, and a spicy sesame-soy dressing—ready in under 15 minutes.
Ingredients
5 carrots, ribboned
1/4 red onion, sliced
1/4 cup chopped green onion
1/4 cup chopped cilantro
2 garlic cloves, grated
1 cooked chicken breast, diced
2 tbsp soy sauce
3 tbsp rice vinegar
2 tbsp toasted sesame oil
1 tsp honey
2 tbsp sesame seeds
1 tbsp chili oil
1/3 cup cashews, roughly chopped
Instructions
1. Ribbon the carrots with a peeler.
2. Slice the red onion and chop the green onion and cilantro.
3. Dice the cooked chicken.
4. Whisk soy sauce, rice vinegar, sesame oil, honey, chili oil, and garlic to make dressing.
5. In a large bowl, toss carrots, onion, herbs, and chicken with dressing.
6. Top with sesame seeds and chopped cashews.
7. Serve chilled or at room temperature.
Notes
Swap chicken for tofu or edamame for a vegetarian version. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 275
- Sugar: 5g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg