Viral Asian-Inspired Raw Carrot Ribbon Salad
Make this quick, crunchy, and tangy raw carrot salad featuring thin carrot ribbons tossed in a bright lime and sesame dressing. This recipe is ready in minutes and makes a refreshing side dish.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
Scale
- 4 large carrots, peeled
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon fresh lime juice
- 1/4 teaspoon ground ginger
- Pinch of red pepper flakes (optional)
- 1 teaspoon sesame seeds, toasted, for garnish
- 1 green onion, thinly sliced, for garnish
Instructions
- Prepare the carrots: Using a vegetable peeler, shave the carrots into long, thin ribbons. Stop when you reach the core. Discard the cores.
- Place the carrot ribbons in a medium bowl.
- Prepare the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, lime juice, ground ginger, and red pepper flakes, if using.
- Pour the dressing over the carrot ribbons. Toss gently until all the ribbons are evenly coated.
- Let the salad sit for 5 minutes to allow the flavors to meld slightly.
- Transfer the salad to a serving dish. Garnish with toasted sesame seeds and sliced green onion before serving.
Notes
- For the best ribbon texture, use a standard vegetable peeler on long, straight carrots.
- If you want a slightly softer texture, let the dressed salad sit for 15 minutes before serving.
- This salad is excellent for meal prep; store the dressing separately and toss just before eating to maintain crunch.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 65
- Sugar: 5
- Sodium: 450
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 1
- Cholesterol: 0