Food & Cooking Recipes Salad Recipes Spicy Sesame Carrot Noodles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 27, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 Honey tempers the Sriracha in this no-cook carrot salad. It makes a great last-minute side dish. Ingredients 2 tablespoons sesame oil 2 tablespoons soy sauce 2 tablespoons fresh lime juice 2 teaspoons chili sauce, such as Sriracha 1 teaspoon honey 1 pound large carrots, peeled and cut into thin noodles (4 cups) 1 teaspoon sesame seeds, toasted 2 scallions, thinly sliced ¼ cup chopped cilantro, plus whole leaves for serving Directions In a large bowl, whisk together sesame oil, soy sauce, lime juice, chili sauce, and honey. Add carrot noodles, sesame seeds, scallions, and cilantro; toss to combine. Garnish with whole leaves. Serve room temperature or chilled. Armando Rafael Rate it Print