Save to Pinterest The first time I made this carrot ribbon salad was during a summer heatwave when turning on the oven felt like a personal offense. My sister had dropped by unexpectedly, and I needed something that felt like a real side dish without breaking a sweat. The ribbons looked so elegant she thought I'd spent hours with a mandolin, though I'd just used a regular vegetable peeler in about three minutes flat.
I started bringing this to potlucks after watching people ignore elaborate grain bowls for third helpings of these carrots. The contrast between the crisp ribbons and the rich toasted sesame seeds makes each bite feel substantial. Last summer my friend's daughter, who claims to despise all vegetables, asked if I could teach her how to make it for her school lunch.
Ingredients
- 4 large carrots: Look for firm carrots without rubbery spots, and peel them thoroughly to avoid any bitter skin flavor
- 2 green onions: Both the white and green parts work here, just slice them thin so they distribute evenly
- 1 small red chili: Leave the seeds in if you want noticeable heat, or remove them for just a gentle warmth
- 2 tablespoons soy sauce: Tamari works perfectly if you need this gluten-free
- 1 tablespoon rice vinegar: This adds a subtle brightness that balances the sesame oil
- 1 tablespoon toasted sesame oil: The toasted variety matters here, regular sesame oil is too mild
- 1 tablespoon lime juice: Fresh squeezed makes a difference you can taste
- 1 teaspoon honey or maple syrup: Just enough to round out the sharp edges of the vinegar and soy
- 1 garlic clove: Minced finely so no one gets an overwhelming raw garlic bite
- 1 teaspoon fresh ginger: Grate it against the smallest holes of your box grater
- 2 tablespoons toasted sesame seeds: Toast your own in a dry pan for about two minutes until fragrant
- 2 tablespoons fresh cilantro: Add this right before serving so it stays bright and perky
Instructions
- Prepare the ribbons:
- Use a vegetable peeler to run lengthwise down each carrot, creating long elegant ribbons, or spiralize if you have the tool. Toss them in a large bowl with the sliced green onions and that optional chili.
- Whisk the dressing:
- Combine the soy sauce, rice vinegar, sesame oil, lime juice, honey, garlic, and ginger in a small bowl. Whisk until the honey dissolves completely and everything emulsifies slightly.
- Coat the carrots:
- Pour the dressing over the vegetables and toss gently with your hands or salad servers. Make sure every ribbon gets some love from that sesame soy mixture.
- Let it marinate:
- Walk away for 5 to 10 minutes. This brief rest lets the carrots soften slightly and really drink in those flavors.
- Finish with garnish:
- Transfer everything to your serving platter and scatter those toasted sesame seeds and fresh cilantro over the top.
Save to Pinterest My neighbor started requesting this for every backyard gathering after I brought it over as a casual housewarming gift. She says it reminds her of the salads her grandmother made, though Im pretty sure her grandmother never used quite this much lime. There's something about the way the sesame oil coats each ribbon that makes people slow down and actually pay attention to what they're eating.
Making It Your Own
I've learned that cucumber ribbons or thin bell pepper strips can join the carrot party without disrupting the flavor profile. The trick is keeping everything in ribbon form so the texture stays consistent. Once I added shredded purple cabbage, which was gorgeous but changed the whole vibe into something coleslaw adjacent.
Make Ahead Strategy
You can ribbon the carrots up to a day in advance and store them in a sealed container with a damp paper towel. The dressing can also be whisked together ahead and kept refrigerated separately. Just dont combine them until you're ready to serve, or you'll end up with a soupier situation than intended.
Serving Ideas
This salad holds its own alongside grilled fish or spicy tofu, but it's also substantial enough to be a light lunch with some crusty bread. The sesame flavor pairs beautifully with anything from the grill. I've even served it as part of an Asian inspired mezze spread with dumplings and edamame.
- Double the dressing if you're planning to feed a crowd
- Leftovers make a great base for a quick grain bowl the next day
- The ribbons look stunning layered in a clear glass serving bowl
Save to Pinterest Somehow this simple preparation feels fancy enough for dinner guests but casual enough for Tuesday night leftovers. That's probably why it's earned a permanent spot in my regular rotation.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare it up to 1 hour before serving and chill it. However, for best texture and crunch, it's ideal to dress the carrots just before serving or let them marinate for only 5-10 minutes.
- → What can I use if I don't have a spiralizer?
A regular vegetable peeler works perfectly to create thin carrot ribbons. Simply peel the carrots lengthwise to create long, thin strips that mimic spiralized noodles.
- → How can I adjust the spice level?
The red chili is optional and can be omitted entirely for a mild version. For more heat, increase the amount of chili or add a pinch of red pepper flakes to the dressing.
- → Is this salad gluten-free?
It can be made gluten-free by substituting tamari or certified gluten-free soy sauce for regular soy sauce. All other ingredients are naturally gluten-free.
- → What proteins pair well with this salad?
This salad complements grilled chicken, tofu, shrimp, or fish beautifully. It also works well alongside rice bowls or as part of an Asian-inspired meal spread.
- → Can I add other vegetables?
Absolutely! Thinly sliced cucumbers, bell peppers, radishes, or cabbage make excellent additions. They add extra crunch and color while maintaining the fresh, crisp character of the dish.