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Mar 21, 2021

Spicy Carrot and Broccoli Salad

This spicy carrot salad with broccoli is dressed with ingredients with Asian flavors and spiced up with jalapeño and Fresno chiles. 

Carrot and broccoli slaw


For this carrot salad, I combined some multi-colored organic carrots along with some pre-shredded broccoli and sliced jalapeño and Fresno chiles.

The dressing for this salad includes traditional Asian ingredients such as fish sauce, sesame oil, along with mint, cilantro, lime, garlic, and scallions. 

Top this salad with chopped roasted cashews for added flavor and crunch. 

Spicy Carrot and Broccoli Slaw mixed

I love the faintly sweet flavor of raw carrots. Plus, when you shred them, they are so good at absorbing flavors while still maintaining their structure. 

If you like carrot salads as much as I do, you should definitely try my Carrot and Raisin Salad with Yogurt Cumin Dressing or my Vietnamese Carrot and Zucchini Salad with Peanuts

If you like chiles and can "handle the heat," you definitely should try this spicy carrot salad. 

Carrot Slaw

If you value your knuckles, you will definitely appreciate using a food processor to shred the carrots for this recipe. I was able to load a ton of the carrots into it and shred them with the grating disk in about 15 seconds. 

For the broccoli in this salad, I used preshredded broccoli slaw from the grocery store, but you can probably shred the broccoli, along with the stems, in a food processor as well. 

Carrot and Fresno chile salad

For the chiles in this salad, I used jalapeños and Fresno chiles. If you'd like more heat, choose serrano chiles, and if you'd like less heat, choose poblano or Anaheim chiles. You are in charge of how much heat you want in this salad!

I'm pretty tolerant of chiles, but I will admit that this salad was pretty hot. Letting it sit for 24 hours for the flavors to meld will mellow out some of the heat. 

Carrot slaw

For the fish sauce in the recipe, I recommend the brands Red Boat or MegaChef. I'm beginning to see Red Boat in most supermarkets, but I've had to go to my local Viet market to find MegaChef. I'm lucky to live in an area with so many diverse sources for ingredients. 

If, after you've braved making this spicy salad and you find that it is a little too spicy, you can also use it as an addition to other salads and slaws. That's what I did for my husband, who is not as tolerant as I am to hot chiles. 

Carrot salad with broccoli and chiles

Welcome to Sunday Funday! We have lots of recipes featuring chiles. 

I'm super excited to check out everyone's recipes:

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Carrot Cashew Salad

Spicy Carrot and Broccoli Salad

Spicy Carrot and Broccoli Salad
Yield: 4 servings
Author: Karen's Kitchen Stories
This spicy carrot salad with broccoli is dressed with Asian flavors and spiced up with jalapeño and Fresno chiles.


  • 1 pound carrots, peeled and shredded
  • 1 cup packaged broccoli slaw 
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup thinly sliced scallions
  • 1 jalapeño chile, stemmed and thinly sliced
  • 1 Fresno chile, stemmed and thinly sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • zest of one lime plus 3 tablespoons lime juice
  • 1 teaspoon garlic paste
  • 1/2 cup roasted cashews, chopped


  1. Combine all of the ingredients except the cashews in a medium bowl and toss to thoroughly combine. 
  2. Cover the bowl and refrigerate for at least 30 minutes and up to 24 hour. 
  3. Just before serving, toss in the cashews. 



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salad, carrots, chiles, broccoli
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Would you like to comment?

  1. I love the look of this salad and can imagine how good it is!

  2. Such gorgeous colors in your salad, Karen! I feel healthier just looking at it and can't wait to give it a try!

  3. Karen, such a colorful and tasty sounding salad, with all the flavours of Asian dressing and chiles. Definitely tempting me to add broccoli in my salads.

  4. This is so bright, colorful, and full of fantastic flavors! What a perfect side dish!


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