Asian Carrot Ribbon Salad
A refreshing and vibrant asian carrot ribbon salad tossed in a tangy sesame-soy dressing. Quick, healthy, and packed with flavor.
Equipment
- Y-peeler or mandoline slicer (recommended slicers)
- Sharp chef’s knife
- Cutting board
- Mixing bowl
- Whisk or fork for dressing
Ingredients
- 4 large carrots peeled
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon honey or maple syrup for vegan
- 1 clove garlic finely grated
- 1 teaspoon fresh ginger grated
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh cilantro
- 1/4 cup thinly sliced cucumber optional
- 2 tablespoons toasted sesame seeds
Instructions
- Peel the Carrots:
- Use a Y-peeler or mandoline to shave carrots into thin ribbons.
- Mix the Dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple), garlic, ginger, and chili flakes.
- Assemble the Salad:
- Toss carrot ribbons, cucumber, and cilantro with the dressing until well coated.
- Garnish and Serve:
- Top with toasted sesame seeds and serve immediately or chilled.
Notes
For best results, chill the carrots for 10 minutes before peeling to make ribbons firmer and easier to slice.
If your carrots are very thick, slice them in half lengthwise before peeling to get wider, more uniform ribbons.
To enhance freshness, serve the salad slightly chilled and avoid overmixing after adding herbs.
Use a salad spinner after rinsing herbs or cucumbers to prevent excess water from diluting the dressing.
Leftover dressing can be stored for up to 1 week in the fridge and used as a quick drizzle on stir-fries or grain bowls.