📋 Instructions

1. 1Shred the carrots — Peel the carrots and shred them on the coarse side of a box grater or with a food processor shredding disc into a large bowl. You want about 6 cups of loose, even strands.
2. 2Salt and rest — Sprinkle the 3/4 teaspoon salt over the carrots and toss with your hands. Let them sit at room temperature for 10 minutes, then tip the bowl slightly and pour off any collected liquid — this keeps the finished salad crisp instead of soupy.
3. 3Warm the dressing — In a small saucepan over low heat, combine the olive oil, sesame oil, and grated garlic. Warm gently for 30 to 45 seconds at 225°F (107°C) until fragrant and just shimmering — you should smell garlic and sesame but see no smoke or bubbling at the edges.
4. 4Whisk in the acid — Off the heat, whisk in the lime juice, honey, and red pepper flakes if using. Taste and adjust — it should be bright, a little sweet, and savory all at once.
5. 5Toss it all together — Pour the warm dressing over the carrots and toss thoroughly so every strand is coated. The carrots should look glossy and slightly darker, a sign they are taking on the dressing.
6. 6Add the crunch — Fold in the chopped peanuts and cilantro, reserving a small handful of each for the top. Give it one more taste and add salt or lime as needed.
7. 7Chill briefly and serve — Let the salad sit 10 minutes so the flavors settle, then scatter the reserved peanuts and herbs over the top. Serve right away, or chill up to 2 hours before serving.