Carrot Ribbon Salad Asian-Style (Print Version)

Spiralized carrots tossed with savory soy-sesame dressing, toasted sesame seeds, and fresh cilantro. Light, vegan, and 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

# How-To Steps:

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 Hints:

01 -
  • It comes together in 15 minutes, which means you can make it while waiting for water to boil or during that restless moment before guests arrive.
  • The dressing is balanced in a way that makes every single carrot ribbon taste like it wanted to be there.
  • It's the kind of salad that stays fresh and actually tastes better after sitting for a bit, unlike most greens that wilt under pressure.
02 -
  • If you prep this more than a few hours ahead, the carrots will release water and dilute your dressing, so add those sesame seeds and cilantro right at the end instead of early.
  • Toasted sesame oil is the secret weapon—regular sesame oil tastes flat and almost medicinal by comparison, so this one ingredient is worth getting right.
03 -
  • If your dressing tastes too sharp, add a tiny bit more honey; if it tastes flat, a squeeze more lime juice will wake it up immediately.
  • Toasting your own sesame seeds takes three minutes in a dry pan and changes how the whole salad tastes—they go from background noise to the main character.
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