Pin It My neighbor handed me a spiralizer through the fence one Saturday morning, insisting I'd thank her later. I was skeptical until I made this carrot salad that same afternoon and ate half the bowl standing over the sink. The ribbons caught the sesame dressing in a way chunky pieces never could, and suddenly carrots felt exciting again. That spiralizer lives on my counter now, and this salad shows up at least twice a week.
I brought this to a potluck once, worried it looked too simple next to the casseroles and pies. By the end of the night, three people had asked for the recipe, and someone admitted they'd gone back for thirds. One friend said it reminded her of a noodle salad she loved as a kid, but lighter. That's when I realized this dish has a way of feeling familiar and new at the same time, like a conversation that flows without effort.
Ingredients
- Carrots: Choose firm, thick carrots for spiralizing since thin ones crumble, and peel them well because you want smooth ribbons that twist beautifully.
- Green onions: Slice them thin on a bias for a prettier look and a mellower bite that doesn't overpower the sweetness of the carrots.
- Red chili: This is your heat dial, so taste a sliver first because some chilies are polite and others mean business.
- Soy sauce: Use tamari if gluten is a concern, and go for low-sodium if you like controlling the saltiness yourself.
- Rice vinegar: The gentle acidity here keeps the dressing bright without making your mouth pucker like lemon would.
- Toasted sesame oil: A little goes a long way, and using the toasted kind gives you that nutty warmth you can't fake.
- Lime juice: Fresh is non-negotiable because bottled lime juice tastes like regret in a salad this clean.
- Honey or maple syrup: Just enough sweetness to balance the soy and vinegar without turning this into dessert.
- Garlic: Mince it fine so it melts into the dressing instead of hitting you in sharp bursts.
- Ginger: Grate it fresh and the dressing comes alive, but bottled paste will do if that's what you have.
- Sesame seeds: Toast them yourself in a dry pan for two minutes and you'll wonder why you ever bought them pre-toasted.
- Cilantro: Chop it rough and toss it on at the last second so it stays green and fragrant.
Instructions
- Prep the vegetables:
- Spiralize the carrots into long, curly ribbons or use a vegetable peeler if you don't have a spiralizer, then pile them into a big bowl with the green onions and chili. The ribbons should look wild and tangled, like colorful pasta.
- Make the dressing:
- Whisk together the soy sauce, rice vinegar, sesame oil, lime juice, honey, garlic, and ginger in a small bowl until it's smooth and glossy. Taste it and adjust if you want more tang, salt, or sweetness.
- Toss and marinate:
- Pour the dressing over the carrots and use your hands or tongs to toss everything gently, making sure every ribbon gets coated. Let it sit for five to ten minutes so the carrots soften just a bit and soak up the flavors.
- Garnish and serve:
- Transfer to a serving dish and scatter the toasted sesame seeds and cilantro over the top. Serve it right away or chill it for up to an hour if you want it cold and crisp.
Pin It My kids started asking for this salad by name after I served it alongside teriyaki salmon one night. They'd never been carrot enthusiasts before, but something about the ribbons made it feel less like vegetables and more like something special. Now it's the one dish I know will disappear from the table without negotiation, and that alone makes it worth keeping in the rotation.
Making It Your Own
This salad is a template more than a rule, so throw in whatever crunchy vegetables you have hanging around. I've added julienned cucumbers, bell pepper strips, and even snap peas when they were in season. Some nights I'll toss in edamame or shredded chicken to make it more filling, and it never complains. The dressing is forgiving enough to handle extra ingredients without losing its balance.
What to Serve It With
I love this next to grilled fish or crispy tofu, but it also works as a palate cleanser between heavier dishes at a cookout. It's bright enough to cut through rich flavors and light enough that you can eat a big portion without feeling weighed down. One time I served it with sticky rice and called it dinner, and no one missed the main course.
Storage and Leftovers
Leftovers keep for a day in the fridge, though the carrots will soften and release a little liquid as they sit. I actually don't mind the texture change because the flavors get even deeper overnight. If you want to prep ahead, spiralize the carrots and make the dressing separately, then toss them together right before serving.
- Store undressed carrot ribbons in an airtight container with a damp paper towel to keep them crisp.
- The dressing holds in a jar in the fridge for up to five days and works on other salads too.
- Add the sesame seeds and cilantro fresh each time you serve so they don't get soggy or lose their punch.
Pin It This salad taught me that simple doesn't mean boring, and that sometimes the best dishes are the ones you can make without thinking too hard. Keep the ingredients around and you'll always have something bright and crunchy to pull together when you need it.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the salad up to 1 hour in advance and refrigerate it. However, for the best texture, add the sesame seeds and cilantro garnish just before serving to maintain their crunch and vibrant appearance.
- → What's the best way to spiralize the carrots?
Use a spiralizer tool for consistent ribbon-like strands, or a vegetable peeler for thinner, flat ribbons. Both methods work well; choose based on your preferred texture. Ensure carrots are peeled first for the best results.
- → How can I make this completely vegan?
The salad is naturally vegan when you substitute honey with maple syrup in the dressing. Ensure you use tamari or certified gluten-free soy sauce if needed, as some soy sauces may contain additives.
- → What can I add to make this a complete meal?
Serve alongside grilled tofu, tempeh, or plant-based protein for a satisfying main course. Alternatively, pair with grilled chicken, fish, or shrimp for a non-vegan option. Add a grain like jasmine rice or quinoa for additional substance.
- → How do I adjust the heat level?
Control the spiciness by adjusting the amount of red chili. Start with half a chili, taste, and add more if you prefer more heat. Remove the seeds for a milder flavor with just a hint of spice.
- → Are there substitutes for sesame oil?
While sesame oil provides authentic flavor, you can substitute with a mild neutral oil like grapeseed or light vegetable oil, though the distinct sesame taste will be reduced. For best results, stick with toasted sesame oil for authentic Asian flavor.