Spicy Raw Vegan Carrot Salad

vegan spicy carrot salad

This carrot salad. OMG. Honestly, no exaggeration here — my husband has been raving about it for days. It’s crunchy and nutty and salty and spicy and delicious. And the leftovers — don’t even get me started. As the flavors sit together they just they better and better. Like wine! 

It’s raw. It’s vegan. It’s really good!  Now how to make it:

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Ingredients:

1 pound large carrots, peeled
1 cup edamame, shelled and steamed
1 tbsp tahini
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp ponzu
1 tbsp sesame seeds, divided
sriracha, optional

Directions:

  1. Using a spiralizer, cut carrots into noodle shape [if you do not own a spiralizer, a julienne peeler would work, as would cutting the carrots by hand as thinly as possible]
  2. Mix sauce and half the sesame seeds, season to taste with additional elements [smoky – tahini, salty  – soy sauce, sweet – hoisin, spicy – sriracha, sour – ponzu]
  3. Combine carrots, edameme and sauce, cover and refrigerate at least 2 hours
  4. Prior to serving, sprinkle remaining sesame seeds over the top, and more sriracha for another kick

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vegan spicy carrot salad

For a final kick of spice, I added another drizzle of Sriracha — delicious and just the right amount of tangy heat.

vegan spicy carrot salad

The spiralizer was highlighted on my newest feature: Domesticated Yourself.  It’s one of the many tools I love — and it really is so easy to use.  Have you ever used a spiralizer?  What’s your favorite vegetable to make into noodles?

Please let me know how you like this recipe if you try it at home!  Hope you enjoy…

-MW.