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Carrot Salad

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  1. 4 cups water
  2. 4 large carrots, peeled and cut into very thin 2-inch-long julienne strips
  3. 2 scallions, trimmed and finely chopped
  4. 1 clove garlic, peeled and minced
  5. 2 1/2 tablespoons soy sauce
  6. 1 1/2 tablespoons white sesame seeds
  7. 1 1/2 tablespoons sesame oil
  8. 1 teaspoon sugar
  9. 1 pinch chili powder
  10. 1 pinch cayenne pepper



  1. Boil 4 cups water and drop in the carrots. Cook for 4 minutes and remove from heat. Drain and cool the carrots.
  2. Combine all remaining ingredients and stir until the sugar has dissolved and the dressing is well blended. Pour over the carrots.
  3. Serve at room temperature with grilled meat, kebabs, or as an appetizer.
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