Ingredients

500g carrots, scrubbed

2 spring onions

A handful of fresh coriander, chopped

2 tsp sesame seeds

For the dressing

2 tbsp soy sauce

1½ tbsp rice vinegar (or lemon or lime juice)

1 tbsp sesame oil

1 tbsp honey or maple syrup

1 small garlic clove, finely grated

Optional: 1–2 tsp sriracha or chilli crisp, 1 tsp grated fresh ginger

Recipe

1. Either grate, julienne or use a vegetable peeler to make ribbons from the carrots. Place in a large mixing bowl and add the spring onions, chilli (if using), and most of the coriander.

2. In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until smooth. Add sriracha if you’d like extra heat.

3. Pour the dressing over the carrots and toss well to coat everything evenly. Let it sit for at least 5 minutes so the flavours soak in.

4. Toast the sesame seeds in a saucepan for a couple of minutes. Scatter the seeds and the remaining coriander over the salad before serving.