Carrot Ribbon Salad Asian-Style (Printable)

Vibrant spiralized carrots with soy-sesame dressing, sesame seeds, and fresh cilantro. 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 (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

# Directions:

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 turns everyday carrots into something that feels special and restaurant-worthy without any fancy techniques.
  • The dressing clings to every ribbon, delivering bold flavor in each bite with minimal effort.
  • You can have it on the table in fifteen minutes, making it perfect for weeknight meals or last-minute guests.
  • The crunch from toasted sesame seeds adds a satisfying texture that keeps you coming back for more.
02 -
  • Do not skip the marinating step, even though it is brief, because it allows the carrots to absorb the dressing and soften just enough to be tender without losing their crunch.
  • Always use toasted sesame oil, not regular sesame oil, because the toasted version has a much deeper, nuttier flavor that defines the dressing.
  • If your carrots are thick or woody, peel them more generously to ensure the ribbons are tender and pleasant to eat.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat for a minute or two until they turn golden and fragrant, it makes a world of difference in flavor.
  • Use a microplane to grate the ginger finely so it blends seamlessly into the dressing without leaving fibrous bits behind.
  • If you do not have a spiralizer, a vegetable peeler works perfectly to create thin ribbons, just run it down the length of the carrot and stop when you hit the core.
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