Carrot Ribbon Asian Salad (Printable Version)

A refreshing salad featuring spiralized carrots, green onions, and a zesty soy-sesame dressing with sesame seed garnish.

# What You'll Need:

→ Vegetables

01 - 4 large carrots, peeled and spiralized or sliced into ribbons
02 - 2 green onions, thinly sliced
03 - 1 small red chili, thinly 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 fresh 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

# Steps to Follow:

01 - Combine spiralized or ribboned carrots with green onions and chili in a large mixing bowl.
02 - Whisk soy sauce, rice vinegar, sesame oil, lime juice, honey or maple syrup, garlic, and ginger together until emulsified.
03 - Pour the dressing over the carrots mixture and toss gently to coat evenly.
04 - Allow the salad to rest for 5 to 10 minutes to meld the flavors.
05 - Transfer to a serving dish, then sprinkle with toasted sesame seeds and fresh cilantro. Serve immediately or refrigerate for up to 1 hour.

# Additional Tips::

01 -
  • It comes together in 15 minutes, making it perfect for those nights when you want something vibrant but have zero patience for cooking.
  • The sesame-soy dressing is addictive enough that you'll find yourself making extra just to keep in the fridge.
  • It works as a side dish, appetizer, or light lunch bowl, adapting to whatever you're hungry for.
02 -
  • Spiralize your carrots just before serving or toss them with a squeeze of lemon juice to prevent browning and keep them bright.
  • The dressing is the entire story here—don't skimp on fresh garlic and ginger, and always taste it before it hits the salad because you're the one who knows your salt preference.
03 -
  • Toast your own sesame seeds in a dry pan for about two minutes—they'll smell incredible and taste infinitely better than pre-toasted.
  • Make the dressing a day ahead and let it sit in the fridge; the flavors deepen and marry overnight, making the salad taste even more intentional when you toss it together.
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