Whew, rough day yesterday! Our little puppy Wilbur got a little “snip-snip” yesterday if you know what I mean! He is honest to god the saddest, most pitiful little baby I have ever seen. His eye’s are all foggy from the anesthetic and he just hangs his puppy ears and wants to lie wrapped in my bathrobe at the foot of my bed. The worst part of it is the cone. (At least the worst part to me!) I hope that he is feeling a million times better over the next few days, but in the mean time, putting dinner on the table last night needed to be fast so that I could get back to my ailing puppy. I made some tasty grilled salmon, steamed rice and a carrot salad that I treated like a slaw to eat with the salmon.

Carrot Salad with Chili Sesame Vinaigrette

This is the most simple salad that I am sharing today, but sometimes it’s the simple things that are the most lovely.

Carrot Salad with Chili Sesame Vinaigrette

The bright fresh flavors, colors and textures of this salad just make me happy. The vinaigrette dances on your tongue with the spice and the bite of the vinegar with the sweetness of the sesame and agave.

Carrot Salad with Chili Sesame Vinaigrette

It was amazing on its own or along side a bite of the grilled salmon. It would also be awesome in fish tacos or with some chicken or grilled shrimp. YUM!!


Recipe: Carrot Salad with Chili Sesame Vinagrette


  • Chili Sesame Vinaigrette
  • 8 large carrots, peeled and shredded (or spiral peeled with a spiral vegetable peeler)
  • ½ cup shelled edamame beans
  • 1 red Fresno chili, thinly sliced
  • 2 teaspoons black sesame seeds
  • Chili Sesame Vinaigrette
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon chili garlic sauce
  • 1 teaspoon minced ginger
  • 1 teaspoon agave or honey
  • Kosher salt to taste


  1. For the Chili Sesame Vinaigrette, whisk together the ingredients
  2. Toss the carrots, edamame, chili and sesame seeds with the vinaigrette and gently toss together. Season to taste with Kosher salt.

Preparation time: 10 minute(s)

Number of servings (yield): 4

Print Recipe