Pin it I was cleaning out the crisper drawer on a Tuesday night when I found six carrots I'd forgotten about. They were still firm, still bright, and I didn't want to roast them again. A friend had mentioned using a spiralizer for something other than zucchini, and that's when I remembered this carrot ribbon salad from a little takeout place near my old apartment. I grabbed the peeler and started making long, thin strips, tossing them with whatever I had in the pantry. It turned into one of those accidentally perfect meals.
The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed because I'd thrown it together in less time than it took to find parking. My neighbor grabbed the bowl halfway through the night and finished the last of it standing by the kitchen counter. She said it tasted like something she'd had in Singapore years ago, and I took that as the highest compliment.
Ingredients
- Carrots: Use large, firm carrots for the best ribbons, they hold their shape and stay crunchy even after marinating.
- Green onions: The mild bite balances the sweetness of the carrots without overpowering the dressing.
- Red chili: Optional, but a little heat wakes everything up, start with half if you're unsure.
- Soy sauce: This is your salt and umami base, swap for tamari if you need it gluten-free.
- Rice vinegar: It adds a gentle tang that's softer than regular vinegar and doesn't compete with the lime.
- Toasted sesame oil: A little goes a long way, this is where the nutty, toasty flavor comes from.
- Lime juice: Freshly squeezed is best, it brightens the whole bowl and cuts through the richness of the oil.
- Honey or maple syrup: Just a touch to round out the acidity and bring everything into balance.
- Garlic and ginger: Freshly minced and grated, these two are non-negotiable for that punchy, aromatic backbone.
- Toasted sesame seeds: They add crunch and a subtle roasted flavor that makes every bite more interesting.
- Cilantro: Fresh and bright, it's the final flourish that makes the salad feel complete.
Instructions
- Prep the vegetables:
- Spiralize or peel the carrots into long ribbons and drop them into a large bowl. Toss in the green onions and chili if you're using it, and set everything aside while you make the dressing.
- Mix the dressing:
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, lime juice, honey, garlic, and ginger until it's smooth and everything's dissolved. Taste it now, this is your chance to adjust before it goes on the carrots.
- Dress the salad:
- Pour the dressing over the carrots and use your hands or tongs to toss gently, making sure every ribbon gets coated. Don't be shy, get in there and really work it through.
- Let it rest:
- Let the salad sit for 5 to 10 minutes so the carrots can soak up the flavors. They'll soften just slightly but still stay crisp.
- Finish and serve:
- Transfer to a serving platter, sprinkle with toasted sesame seeds and cilantro, and serve right away or chill it for up to an hour. Either way, it's going to taste great.
Pin it I made this on a warm evening last spring when I had friends over for dinner on the patio. We were all too full from the main course, but everyone kept reaching for more of this salad. It was light enough that no one felt guilty, and by the end of the night, the bowl was empty and someone had saved the recipe in their phone. That's when I knew it was a keeper.
How to Get the Best Carrot Ribbons
If you don't have a spiralizer, don't worry, a regular vegetable peeler works just as well. Hold the carrot steady on a cutting board and run the peeler down the length in long, even strokes. You'll end up with wide, flat ribbons that look just as beautiful and hold the dressing perfectly. I actually prefer the peeler sometimes because the ribbons are a little wider and easier to toss without breaking.
Make It Your Own
This salad is a great base for whatever you have on hand. I've added thinly sliced cucumbers, julienned bell peppers, and even snap peas when I had them. Sometimes I'll toss in a handful of chopped peanuts or cashews for extra crunch. If you want to turn it into a meal, top it with grilled chicken, seared tofu, or even a soft-boiled egg. It's flexible and forgiving, which is exactly what a weeknight recipe should be.
Storage and Serving Tips
This salad holds up surprisingly well in the fridge for a day or two, though it's best eaten fresh. The carrots will soften a bit as they sit, but they won't turn mushy. If you're making it ahead, keep the dressing separate and toss everything together just before serving. That way, the carrots stay crisp and the sesame seeds don't get soggy.
- Store leftovers in an airtight container in the fridge for up to two days.
- Add fresh herbs and sesame seeds right before serving if you're meal prepping.
- Serve chilled or at room temperature, both work beautifully depending on the weather.
Pin it This salad has become one of those recipes I turn to when I want something quick, healthy, and a little bit special without any fuss. It's proof that you don't need a long ingredient list or hours in the kitchen to make something that feels thoughtful and tastes incredible.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, you can prepare the salad up to 1 hour in advance and refrigerate it. This allows the flavors to meld beautifully. Add the sesame seeds and cilantro garnish just before serving to maintain optimal crunch and freshness.
- → What's the best way to spiralize carrots?
Use a spiralizer for consistent ribbon-like strands, or a vegetable peeler for thinner ribbons. Both methods work equally well. Ensure carrots are firm and fresh for the easiest spiralizing experience.
- → How do I make this gluten-free?
Simply replace regular soy sauce with tamari or certified gluten-free soy sauce. All other ingredients are naturally gluten-free. Always check packaged items for potential cross-contamination if you have severe allergies.
- → Can I add proteins to this salad?
Absolutely. Grilled chicken, pan-seared tofu, or baked salmon pair wonderfully with this salad. The light dressing complements most proteins without overpowering their flavors.
- → What can I substitute for sesame oil?
While toasted sesame oil is ideal for authentic flavor, you can use neutral oils like grapeseed or sunflower oil in a pinch, though the distinctive sesame taste will be less pronounced. For best results, source quality toasted sesame oil.
- → How spicy will this be with the chili?
One small red chili provides mild heat that's easily adjustable. Remove seeds for less spice, or omit entirely for a mild version. Start with half a chili and add more to suit your preference.