Asian-Style Carrot Ribbon Salad (Print Version)

Spiralized carrots with soy-sesame dressing, green onions, and toasted sesame seeds. A vibrant, refreshing vegan dish.

# 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
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 Make It:

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.

# Additional Tips::

01 -
  • It comes together in 15 minutes flat, no cooking required, just knife skills and a good whisk.
  • The sesame-soy dressing is addictive enough that you'll find yourself making extra to pour over leftover rice or grilled vegetables.
  • It's naturally vegan and gluten-free with one tiny swap, so everyone at the table can eat it without fuss.
02 -
  • If you make this ahead, store the dressing separately and toss it with the carrots just before eating—the salad can get a bit watery if it sits dressed for too long.
  • Toasted sesame oil is a game-changer, but it's potent, so resist the urge to pour; a tablespoon is plenty, and more will overpower the delicate flavors.
03 -
  • Keep your lime and ginger at room temperature before zesting or juicing—cold citrus yields less juice, and cold ginger is harder to grate fine.
  • Toast your own sesame seeds in a dry skillet over medium heat for about two minutes if you have time; they'll smell nutty and taste infinitely better than anything sitting in a jar.
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