Spicy Carrot Salad with Feta and Ginger (No-Cook)
This refreshing carrot salad is a no-cook dish featuring long, ribbon-shaved carrots tossed in a zesty homemade vinaigrette. The dressing blends garlic paste, olive oil, white wine vinegar, honey, ginger powder, hot sauce, salt, and pepper for a balance of heat, tang, and sweetness. Everything is mixed easily in a jar so cleanup is minimal and flavors stay bold.
Once the carrots are shaved into thin ribbons, they are gently combined with fresh cilantro leaves and creamy feta to balance the spice. The result is a colorful, summer-ready salad that looks elegant on the plate and works as a light lunch or part of a larger meal.
Spicy Carrot Salad with Feta and Ginger (No-Cook)
Course: Salads, Lunch, Side DishCuisine: General, FusionDifficulty: Easy3–4
servings15
minutes~250
kcalIngredients
Carrots (quantity not specified)
Garlic clove (amount not specified)
Salt (used for garlic paste and dressing)
Olive oil
White wine vinegar
Honey
Hot sauce (example: Tabasco; about 1 teaspoon suggested)
Ginger powder (or fresh ginger as an alternative)
Ground black pepper
Fresh cilantro leaves
Feta cheese
Directions
- Prepare the Garlic Paste
Cut off one end of a garlic clove and press it using the flat side of a knife. Roughly mince the garlic, then sprinkle a generous pinch of salt over it. Continue pressing and scraping until it forms a mostly smooth paste. A few small pieces left are okay. - Make the Dressing
Place the garlic paste into a jar. Add olive oil, white wine vinegar, honey, hot sauce (such as Tabasco), ginger powder, a pinch or two of salt, and ground black pepper. Seal the jar tightly and shake for about 30 seconds. Taste and adjust sweetness or heat if desired. A bowl and whisk can also be used instead of a jar. - Prepare the Carrots
Slice the tops off the carrots and peel away the outer skin. If using thick carrots, cut them lengthwise to make thinner halves. Use a vegetable peeler to shave long ribbons, pressing firmly so the strips are wide and even. Rotate the carrot while shaving for easier handling. - Dress the Salad
Before pouring, shake the dressing again to remix. Add the dressing to the bowl of carrot ribbons. - Add Cilantro and Feta
Pick cilantro leaves off their stems and add them whole or in small pieces. Add feta crumbles to the salad. Toss gently so the ribbons coat evenly while keeping most feta pieces intact. - Plate and Finish
Transfer the salad to a serving dish. Pour any remaining dressing over the top. Optionally scatter additional cilantro or feta for color. Finish with a light sprinkle of freshly ground black pepper.
Recipe Video
Notes
- Shaving the carrots into long ribbons rather than small peels is the key to making the salad look elegant—go slow and press firmly for best results.
