Carrot Ribbon Salad Asian Style (Printable)

Spiralized carrots in savory soy-sesame dressing with garlic, ginger, lime, and toasted sesame seeds.

# What you'll need:

→ Vegetables

01 - 4 large carrots, peeled and spiralized or cut into ribbons
02 - 2 green onions, thinly sliced
03 - 1 small red chili, finely sliced (optional)

→ Dressing

04 - 2 tablespoons soy sauce (use tamari for gluten-free)
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 tablespoon lime juice (about 1 lime)
08 - 1 teaspoon honey or maple syrup
09 - 1 garlic clove, minced
10 - 1 teaspoon fresh ginger, grated

→ Garnish

11 - 2 tablespoons toasted sesame seeds
12 - 2 tablespoons chopped fresh cilantro

# How to make it:

01 - Place the spiralized or ribboned carrots in a large mixing bowl. Add green onions and chili, if using.
02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, lime juice, honey (or maple syrup), garlic, and ginger until well combined.
03 - Pour the dressing over the carrots and toss gently to coat all the ribbons evenly.
04 - Let the salad marinate for 5-10 minutes to allow flavors to meld.
05 - Transfer to a serving platter. Sprinkle with toasted sesame seeds and chopped cilantro.
06 - Serve immediately, or chill for up to 1 hour before serving.

# Expert suggestions:

01 -
  • The dressing comes together in seconds but tastes like something from a restaurant
  • Raw carrots transform into something delicate and sophisticated
  • Its one of those salads that actually gets better after sitting for a bit
02 -
  • Over-marinating makes carrots soggy, so stick to that 10-minute window
  • The dressing tastes strong on its own but mellows when tossed with carrots
  • Toasted sesame seeds matter—raw ones taste like nothing by comparison
03 -
  • A Y-shaped peeler gives you more control and longer ribbons
  • Room-temperature carrots are easier to shave than cold ones
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