Shake Shake Salad – Carrot, Radish & Tianjin Chilli

I’ve named this series ‘Shake Shake Salads’ because its all about tossing the ingredients in one container, giving it a good shake to coat all the veggies with flavour, and having the best nutrition on the go!

The Nutrients In This Shake Shake Salad

In today’s fast-paced world, nutritious meals that are quick to prepare and easy to enjoy on the go are invaluable. This Shake Shake Salad is a vibrant blend of crisp carrots, peppery radishes, and the bold heat of Tianjin chilli powder, all lightly seasoned with the ultimate secret natural umami: coconut aminos. It is tossed together in a container, shaken well, and garnished with fresh coriander and sesame seeds. Best of all, it stays fresh for up to three days, making it an ideal grab-and-go option for busy schedules.

Nutritionally, this salad is a powerhouse. Carrots provide a rich source of beta-carotene (converted to vitamin A in the body (you’ve seen all the ‘eat your skincare’ reels on social media?), fibre, and antioxidants, while radishes contribute vitamin C, potassium, and digestive-friendly enzymes. The Tianjin chilli powder adds more than just a smoky, spicy kick—it contains capsaicin, known to boost metabolism and circulation. The dressing also includes a generous pour of coconut aminos from CÓCOES which is a gluten-free, low sodium, natural soy-sauce alternative and and a drizzle of coconut nectar, also from CÓCOES. This sweetener is a low-glycemic natural sweetener, lends a subtle caramel-like sweetness while supplying trace minerals like potassium and magnesium. When combined together with the fresh coriander and sesame seeds on top, this salad provides iron, calcium and magnesium to support hormonal balance and helps detoxify heavy metals that may be in the liver.

Why Tianjin Chilli Powder?

Most of the time in Indian households, we use Kashmiri Red Chilli Powder. However, it is important to diversify and use different chilli powders for taste and flavor according to the cuisine. I wanted this salad to have more East Asian elements, so I used the fiery Tianjin chilli powder that comes from Tianjin City in Northern China. This chilli powder stands out from the other chilli powders because of its unique flavour, aroma and processing. Tianjin chilli powder is moderately spicy, hotter than Kashmiri chilli powder and paprika but milder than cayenne. It sometimes includes Sichuan peppercorn for those málà numbing notes. The chilli powder is made from fresh dried Tianjin chillies and is often unseeded, giving it a grittier texture and deeper flavour.

The Perfect Balance Between Spicy and Sweet

To bring all the zesty, salty, spicy flavours together, you need a little bit of sweetness. This is why I added the coconut aminos and coconut nectar together. Both of these naturally derived condiments act as both a dressing and a flavour enhancer, binding the spices to the vegetables beautifully. The squeeze of lime and sprinkle of chilli powder is the cherry on top!

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How To Store Shake Shake Salad

Storage is effortless—simply keep the salad in an airtight glass container in the refrigerator, where it will retain its crunch and flavour for up to 72 hours. This makes it perfect for meal prepping or as a quick snack between meetings, workouts, or errands. Unlike many pre-packaged convenience foods, this salad contains no artificial additives or excessive sodium, just whole-food ingredients that energise rather than weigh you down.  

The Shake Shake Salad is more than just a time-saver—it’s a celebration of bold flavours and smart nutrition. Whether enjoyed as a light lunch, a side dish, or a post-workout refresher, its combination of vitamins, fibre, and metabolism-boosting spices makes it the optimal choice for us busy but health-conscious individuals.

Shake Shake Salad: Carrot and Radish

theveggiewifey

Try this vibrant Shake Shake Salad with carrot, radish and a little bit of Tianjin chilli powder. A spicy-sweet salad that is nutrient dense, portable and stays fresh for up to 3 days. Perfect for busy lifestyles!

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Servings 1

Prep Time 10 minutes mins

Equipment

• 1 lunchbox container I opt for glass rather than plastic!
• 1 julienne shredder
• Measuring spoons
• Knife
• Chopping Board
• small mixing spoon/spatula
• small bowl

Ingredients

Veggies

• ▢ 1 small Carrot you should fill 1/4 of the container with this. Julienne cut or shredded using a julienne peeler/shredder
• ▢ 1/4 Daikon radish you should fill 1/4 of the container with this. Julienne cut or shredded using a julienne peeler/shredder
• ▢ 1/4 cup Edamame sautéed

Dressing

• ▢ 2 tbsp Original Coconut Aminos from CÓCOES
• ▢ 1/2 lime Fresh lime juice no need to use all of it, 80% of the freshly squeezed juice is ok
• ▢ 1/8 tsp Tianjin chilli powder or more to taste
• ▢ Pinch Himalayan salt
• ▢ Drizzle Coconut Nectar from CÓCOES. You can use about 1/2 tsp worth to balance out the spice

Garnish

• ▢ small bunch of coriander/cilantro
• ▢ sesame seeds
• ▢ Tianjin chilli powder

Instructions

• Shred the veggies into the container
• Add the dressing
• Close the container and secure the lid
• Give it a good shake
• Open and use the garnishes as listed above
• Pack and eat on the go!