Xinjiang-style Spicy Carrot Salad

Ingredients

In this Xinjiang-style adaptation, the traditional Korean Musaengchae is transformed into a spicier and more robust dish. The original recipe's mild flavors are replaced with the bold and fiery taste profile characteristic of Xinjiang cuisine. The addition of Xinjiang spices, such as cumin and chili flakes, infuses the dish with a distinctively aromatic and spicy kick. This adaptation also incorporates sesame seeds and fragrant herbs, which are commonly used in Xinjiang cuisine, to enhance the overall flavor and texture of the salad. We alse have the original recipe for Musaengchae, so you can check it out.

• 4 large carrots, julienned 4 large carrots, julienned
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons chili flakes 2 teaspoons chili flakes
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 tablespoon sesame seeds, toasted 1 tablespoon sesame seeds, toasted
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the julienned carrots, vegetable oil, chili flakes, ground cumin, rice vinegar, soy sauce, honey, minced garlic, and sesame oil. Mix well to ensure the carrots are evenly coated.
2. 2.
   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
3. 3.
   Before serving, sprinkle the toasted sesame seeds over the salad and garnish with fresh cilantro or parsley.
4. 4.
   Season with salt to taste and toss gently to combine.
5. 5.
   Serve chilled and enjoy the vibrant flavors of this Xinjiang-style Spicy Carrot Salad.

Treat your ingredients with care...

• Carrots — Make sure to julienne the carrots into thin, uniform strips for a consistent texture in the salad.
• Chili flakes — Adjust the amount of chili flakes according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Sesame seeds — Toast the sesame seeds in a dry pan over medium heat until they turn golden brown. This enhances their nutty flavor and adds a delightful crunch to the salad.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemon juice to the dressing.
• If you prefer a sweeter salad, increase the amount of honey in the dressing.
• Customize the level of spiciness by adjusting the amount of chili flakes or adding a pinch of cayenne pepper.
• To save time, use a mandoline or a julienne peeler to quickly and evenly julienne the carrots.
• This salad can be made in advance and stored in the refrigerator for up to 24 hours. The flavors will continue to develop over time.

Serving advice

Serve Xinjiang-style Spicy Carrot Salad as a refreshing side dish alongside grilled meats or as a vibrant addition to a mezze platter. It pairs well with traditional Xinjiang dishes such as lamb kebabs or hand-pulled noodles.

Presentation advice

Arrange the vibrant julienned carrots in a mound on a serving platter, and sprinkle the toasted sesame seeds and fresh herbs over the top. The colorful presentation will entice your guests to dig into this flavorful salad.