Carrot Ribbon Salad Asian Style (Printable Version)

Crisp carrot ribbons in zesty soy-sesame dressing with fresh herbs and crunchy seeds.

# Ingredient List:

→ 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 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

# How to Make:

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

01 -
  • The ribbons create this incredible texture that feels elegant but takes zero cooking skill
  • You can prep everything in advance and toss it together at the last minute
  • It is that rare dish that tastes even better after sitting for a bit
02 -
  • The ribbons will release water as they sit so do not dress it more than an hour before serving
  • Spiralized carrots hold more dressing than you might expect so use all of it
03 -
  • Use the vegetable peeler method if you want wider, more delicate ribbons
  • Let the salad sit for the full marinating time because it transforms completely
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