Asian-Style Carrot Ribbon Salad (Print Version)

Spiralized carrots in savory soy-sesame dressing with fresh herbs and toasted 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 thinly sliced green onions and red chili if desired.
02 - In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, lime juice, honey or maple syrup, minced garlic, and grated ginger until fully combined.
03 - Pour the dressing over the vegetables and toss gently to evenly coat all carrot ribbons.
04 - Allow the salad to rest for 5 to 10 minutes to permit the flavors to meld.
05 - Transfer to a serving dish and sprinkle with toasted sesame seeds and chopped fresh cilantro. Serve immediately or chill for up to 1 hour before serving.

# Additional Tips::

01 -
  • The ribbons catch the dressing in ways chopped carrots never could, creating perfect little flavor pockets in every bite
  • It comes together in fifteen minutes flat but looks like something from a restaurant kitchen
  • The sesame-soy dressing is addictive enough that you will want to drizzle it on everything else in your fridge
02 -
  • The salad gets watery if it sits too long, so do not dress it more than 10 minutes before serving
  • Spiralized carrots work beautifully here, but ribbons made with a peeler have a more delicate texture that I actually prefer
  • If you are meal prepping, keep the dressing separate and toss everything together just before eating
03 -
  • Use the sharpest vegetable peeler you have, dull ones will rip the carrots instead of creating smooth ribbons
  • The salad benefits from a pinch of salt if your soy sauce is on the lighter side
  • Fresh ginger makes a huge difference here, do not substitute ground ginger powder
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