Quick Asian-Inspired Raw Carrot Ribbon Salad
Make this crunchy, refreshing raw carrot salad with a bright sesame-lime dressing in under 15 minutes. It is a simple, no-cook side dish.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 3 servings
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
Scale
- 4 large carrots, peeled and thinly sliced into ribbons or shredded
- 2 tablespoons soy sauce or tamari
- 2 tablespoons fresh lime juice
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Prepare the carrots: Use a vegetable peeler to create long, thin ribbons from the carrots, or use the coarse side of a box grater to shred them. Place the carrots in a medium bowl.
- Make the dressing: In a small bowl, whisk together the soy sauce, lime juice, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes, if using.
- Combine: Pour the dressing over the prepared carrots. Toss well until all the carrot ribbons are evenly coated.
- Rest (optional): Let the salad sit for 5 minutes to allow the flavors to meld slightly.
- Serve: Transfer the salad to a serving dish and sprinkle with toasted sesame seeds before serving immediately.
Notes
- For a different texture, thinly slice the carrots into rounds instead of ribbons.
- This salad works well for meal prep; store the dressing separately and toss just before serving to maintain maximum crunch.
- Add chopped cilantro or green onions for extra freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10
- Sodium: 450
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 3
- Protein: 2
- Cholesterol: 0