Carrot Ribbon Salad Asian-Style (Print Version)

Spiralized carrots with soy-sesame dressing and toasted sesame seeds. Fresh, vibrant, and 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

→ Dressing

04 - 2 tablespoons soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 tablespoon lime juice (about 1 lime)
08 - 1 teaspoon 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

# How-To Steps:

01 - Place spiralized or ribboned carrots in a large mixing bowl. Add green onions and sliced chili if using.
02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, lime juice, maple syrup, garlic, and ginger until well combined.
03 - Pour dressing over carrots and toss gently to coat all ribbons evenly.
04 - Let 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 Tips:

01 -
  • The dressing comes together in seconds but tastes like something from a restaurant
  • Carrots get sweeter and more vibrant when they marinate in that tangy soy sesame mixture
  • Its one of those rare salads that actually gets better after sitting for a bit
02 -
  • Dont skip the marinating time, its when the carrots transform from raw to something special
  • The salad will weep liquid if it sits too long, so dress it within an hour of serving
03 -
  • Use the sharpest vegetable peeler you have for the cleanest ribbons
  • Toast extra sesame seeds and store them in your pantry for future salads
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