Asian-Inspired Raw Carrot Ribbon Salad
Make this quick, refreshing raw carrot salad featuring thin carrot ribbons and a tangy sesame-lime dressing. It is a simple, no-cook side dish.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 2 servings
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 4 large carrots, peeled
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon sesame seeds, toasted
- 1 green onion, thinly sliced
Instructions
- Use a vegetable peeler to shave the carrots into thin ribbons. Place the ribbons in a medium bowl.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, lime juice, honey, minced garlic, and grated ginger to make the dressing.
- Pour the dressing over the carrot ribbons. Toss gently to coat all the ribbons evenly.
- Sprinkle the toasted sesame seeds and sliced green onion over the salad.
- Serve immediately for the best crunch, or chill for 10 minutes to allow the flavors to meld.
Notes
- For a finer texture, you can use a box grater to shred the carrots instead of making ribbons.
- Add a pinch of red pepper flakes to the dressing for a spicy kick.
- This salad keeps well in the refrigerator for up to two days if stored without the green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9
- Sodium: 350
- Fat: 11
- Saturated Fat: 1.5
- Unsaturated Fat: 9.5
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 4
- Protein: 3
- Cholesterol: 0