This Asian carrot salad is a bright, flavorful side of carrot ribbons tossed in a sesame vinaigrette, ready in under 10 minutes. It pairs beautifully with grilled or roasted meats and fish, and makes a fast, healthy lunch when mixed with a can of tuna.
If you want a quick, versatile vegetable side that’s easy to make and keeps well, this is the recipe to save. It’s a simple way to boost your veg intake with minimal effort.
This salad has become a regular in my kitchen: I’ve made it several times a week and still look forward to it. Once you start eating it, it’s hard to stop — which is fine, because it’s genuinely good for you.
Thanks to its lively textures and fresh flavors, this raw carrot salad is refreshing and addictive. The carrot ribbons are elegant on the plate and practical in a make-ahead plan: a large batch will keep in the refrigerator for up to five days, making it an excellent prep-friendly side.
Asian Carrot Salad
Why is this salad so irresistible? It combines textures and bright flavors in a simple format. Carrots are peeled into long ribbons, then tossed with scallions and a dressing of toasted sesame oil, soy sauce, rice vinegar, sesame seeds, honey, and a touch of fresh ginger. The result is crisp, tender, nutty, and slightly sweet — everything that makes you want another forkful.
Beyond serving it as a side, try the salad in wraps or sandwiches, or spoon it over rice with a fried egg. It’s especially delicious between slices of good sourdough with hummus and cucumber for a satisfying veggie sandwich.
Carrot Ribbon Salad
There are two keys to making this salad stand out. First, the dressing: add the vinaigrette ingredients to the bowl with the carrots so the ribbons soak up the flavors. Second, use a sharp vegetable peeler to shave long, thin ribbons. These thin strips increase surface area so each bite carries more dressing and gives a pleasant tender-crisp texture without cooking.
Peeling the carrots into ribbons is fast with a good peeler and makes the salad quick to prepare. The ease and textural contrast are part of what makes this dish so enjoyable.
Ingredients
Carrots: Use fresh carrots from a large bag — orange or multicolored varieties both work well.
Scallions (green onions): Provide a mild onion flavor and a fresh green contrast; reserve 1 teaspoon of the sliced scallions for garnish.
Rice vinegar: Unseasoned rice vinegar gives a gentle tang. If unavailable, white wine vinegar is a good substitute.
Toasted sesame oil and sesame seeds: The oil adds a nutty aroma while toasted sesame seeds lend texture and a toasty note; reserve 1/4 teaspoon of seeds for garnish.
Soy sauce: Adds umami. Use tamari or coconut aminos for a gluten-free option, or substitute fish sauce for a more savory profile in equal amounts.
Honey: Balances the dressing and enhances the natural sweetness of the carrots.
Frequently Asked Questions
This salad pairs well with many mains. Try it alongside baked salmon, smoked or roasted chicken, turkey wings, or any simply prepared fish or meat. It’s also a fresh counterpoint to richer dishes and works well as a topping for rice bowls or grain salads.
Frozen carrots aren’t ideal because they lose the crisp texture that makes this salad special. Fresh carrots give the best flavor and bite.
You can, but freshly peeled ribbons have a superior texture and better ability to absorb the dressing. Pre-cut carrots often lack the same sweetness and flexibility.
Most ingredients are naturally gluten-free, but many soy sauces contain wheat. Use a certified gluten-free tamari or coconut aminos if you need a gluten-free version.
Yes. It holds up well in the refrigerator and still tastes great three days later. Store in a tightly covered container and toss again before serving.
Yes, but if using dried ground ginger, whisk it into the liquids and let the dressing sit 5–10 minutes to rehydrate before combining with the carrots so the flavor distributes evenly.
Use a fork stuck into the thicker end of the carrot to hold it steady while you run the peeler from thick to thin end. This keeps your hands safe and makes the process faster and more controlled.
Freezing is not recommended. Raw vegetables become watery and lose their texture after freezing and thawing. Enjoy this salad fresh or refrigerated for up to five days.
Asian Carrot Salad
Rebecca Lindamood
Equipment
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1 vegetable peeler
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1 fork
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Measuring cups and spoons
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Silicone spatula or wooden spoon
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Chef’s knife
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Cutting board
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Mixing bowl
Ingredients
- 6 carrots
- 3 scallions trimmed and thinly sliced, 1 teaspoon reserved
- 1 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons sesame oil
- 1 1/2 tablespoons soy sauce
- 1 teaspoon honey
- 1 teaspoon toasted sesame seeds 1/4 teaspoon reserved
- 1/4 teaspoon fresh shredded ginger or ginger paste or 1/8 teaspoon dried ground ginger
Instructions
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Stick a fork into the fat end of a carrot to hold it steady on a cutting board. Use a vegetable peeler to shave long ribbons from the thick end to the thin end, working down the carrot. Repeat with remaining carrots.
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In a mixing bowl combine the carrot ribbons, all but 1 teaspoon of the sliced scallions, rice vinegar, sesame oil, soy sauce, honey, all but 1/4 teaspoon of the sesame seeds, and the ginger. Toss well to coat the carrots evenly.
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Garnish with the reserved scallions and sesame seeds, then serve.
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Store leftovers in a tightly covered container in the refrigerator for up to 5 days. Toss or shake before serving to redistribute the dressing.
Notes
Nutrition
Carbohydrates: 11g
Protein: 2g
Fat: 6g
Fiber: 3g
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your actual ingredients if needed.
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