Carrot Ribbon Asian Salad (Printable)

A refreshing mix of spiralized carrots and green onions dressed in tangy soy-sesame flavors.

# 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 the spiralized or ribboned carrots into a large bowl. Add sliced green onions and chili if using.
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 smooth and well combined.
03 - Pour the dressing over the vegetables and gently toss to evenly coat all carrot ribbons.
04 - Allow the salad to rest for 5 to 10 minutes to develop the flavors.
05 - Transfer salad to a serving dish, then sprinkle with toasted sesame seeds and chopped cilantro. Serve immediately or chill for up to one hour before serving.

# Expert Advice:

01 -
  • Ready in 15 minutes with zero cooking—just knife work and whisking, perfect for when you want something fresh but aren't in the mood to fuss.
  • The dressing tastes so good you'll find yourself making it for other vegetables too, and it keeps for days in the fridge.
  • It's naturally vegan and gluten-free, so it works for everyone at the table without feeling like a compromise.
02 -
  • Over-spiralizing the carrots will turn them into mush—stop while they still have structure and personality.
  • If you find the dressing tastes flat after 10 minutes, it's usually because the dressing absorbed into the carrots too quickly; keep extra dressing on the side and add it just before serving for a bright finish.
03 -
  • Toast your own sesame seeds in a dry skillet over medium heat for exactly two minutes, shaking constantly—they go from pale to burnt in seconds, but homemade toasted tastes infinitely better than store-bought.
  • If you're spiralizing in advance, keep the carrots and dressing separate until the last moment; they'll weep and turn soggy if they sit together too long.
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