Carrot Ribbon Salad Asian-Style (Print View)

Spiralized carrots with savory soy-sesame dressing, ginger, and toasted sesame seeds. Ready in 15 minutes.

# 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 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. Serve immediately, or chill for up to 1 hour before serving.

# Expert Advice:

01 -
  • The dressing seeps into the carrot ribbons over time, creating this magical transformation where each bite delivers a perfect balance of sweet, savory and tangy.
  • You can prep this entirely ahead, making it perfect for those nights when cooking feels impossible but a drive-thru sounds even worse.
02 -
  • If you spiralize the carrots too far in advance without dressing them, they can dry out and lose their pleasant texture.
  • Toasting the sesame seeds until just golden completely transforms their flavor from bland to nutty amazing, but watch them like a hawk as they burn in seconds.
03 -
  • Pat your carrots completely dry after washing and before spiralizing to prevent the dressing from becoming diluted and watery at the bottom of your bowl.
  • If youre not serving immediately, hold back a small amount of dressing to drizzle right before presenting, which refreshes the flavors and gives the salad a just-made glisten.
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