Carrot Ribbon Salad Asian-Style (Printable)

Spiralized carrots tossed with soy-sesame dressing, sesame seeds, and cilantro. A light, refreshing Asian-inspired side dish.

# What You 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 (optional)

→ Dressing

04 - 2 tablespoons soy sauce (use tamari for gluten-free)
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 It:

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.
06 - Serve immediately, or chill for up to 1 hour before serving.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes just as bright and complex.
  • The crunch stays intact even after the dressing soaks in, giving you texture in every bite.
  • You can make it ahead without any sad, wilted greens ruining your plans.
  • It works as a side dish or becomes a full meal when you toss in some protein.
02 -
  • Don't skip the marinating time because those few minutes let the dressing soften the carrot ribbons just enough without making them soggy.
  • If you dress this more than an hour ahead, the carrots will release water and dilute the dressing, so wait until closer to serving if you're making it early.
  • Toast your sesame seeds in a dry skillet over medium heat and watch them closely because they go from golden to burnt in about ten seconds.
03 -
  • Use a microplane to grate the ginger and garlic so fine they disappear into the dressing and give you flavor without texture.
  • If your carrots are too thin to spiralize, just use a vegetable peeler to make wide ribbons and they'll work just as well.
  • Chill your serving bowl in the fridge for ten minutes before plating if you're serving this on a hot day, it keeps everything crisp longer.
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