Carrot Ribbon Salad Asian (Printable)

Fresh spiralized carrots tossed in soy-sesame dressing with toasted sesame seeds and cilantro.

# Components:

→ 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

# Method:

01 - Place spiralized or ribboned carrots in a large mixing bowl; add green onions and sliced chili if using.
02 - Whisk together soy sauce, rice vinegar, toasted sesame oil, lime juice, honey or maple syrup, minced garlic, and grated ginger in a small bowl until blended.
03 - Pour dressing over the vegetables and toss gently to coat evenly.
04 - Allow salad to rest for 5 to 10 minutes for flavors to meld.
05 - Transfer to a serving dish, sprinkle with toasted sesame seeds and chopped cilantro, then serve immediately or chill up to 1 hour before serving.

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking, perfect for when the kitchen feels too hot to turn on the stove.
  • The flavors taste like they've been marinating for hours, but they settle in within minutes.
  • It's naturally vegan and gluten-free without feeling like a restriction at all.
02 -
  • Don't skip toasting the sesame oil or the seeds—it's the difference between a salad and a revelation.
  • The dressing gets better with a few minutes to sit, but don't make it more than a couple of hours ahead or the carrots will get too soft and lose their character.
03 -
  • If your carrots feel too soft while you're spiralizing, pop them in the freezer for 15 minutes first—they'll be much easier to work with and hold their shape better.
  • Make extra dressing and keep it in a jar in your fridge. It keeps for a week and tastes beautiful on grilled vegetables, rice bowls, or even drizzled over avocado toast.
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