Carrot Ribbon Salad Asian-Style (Printable version)

Spiralized carrots tossed with savory soy-sesame dressing, toasted sesame seeds, and cilantro for a light, refreshing side.

# 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

# Directions:

01 - Place the spiralized or ribboned carrots in a large mixing bowl. Add green onions and red chili if using.
02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, lime juice, honey or maple syrup, minced garlic, and grated 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 to 10 minutes to allow flavors to meld together.
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 Tips:

01 -
  • It comes together in minutes and uses ingredients you probably already have tucked away in your fridge and pantry.
  • The carrots stay crisp and bright, and the dressing clings to every ribbon without making things soggy.
  • You can eat it right away or let it sit for a bit, and it only gets better as the flavors soak in.
  • It's naturally vegan and gluten-free with one simple swap, so it works for almost any table.
02 -
  • Don't skip the marinating time, even five minutes makes a huge difference in how the flavors come together.
  • If your carrots are too thick, the dressing won't stick as well, aim for thin ribbons or spirals that can curl and catch the sauce.
  • Toasted sesame oil is not the same as regular sesame oil, using the wrong one will leave the salad tasting flat and bland.
03 -
  • Toast your sesame seeds in a dry skillet for a minute or two before sprinkling them on, it deepens the flavor and makes them taste almost buttery.
  • If the dressing tastes too sharp after mixing, let it sit for a few minutes so the garlic and ginger can mellow out.
  • Use a microplane to grate the ginger, it breaks down finer and distributes more evenly than chopping.
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