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Viral Asian Raw Carrot Ribbon Salad with Sesame Lime Dressing

Close-up of a vibrant raw carrot salad made with shaved carrot ribbons, topped with sesame seeds and chopped green onions.
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Make this quick, crunchy raw carrot salad featuring ribbons of fresh carrot tossed in a tangy Asian-inspired dressing. It is a refreshing, no-cook side dish ready in minutes.

Ingredients

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  • 4 large carrots, peeled
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon sesame seeds, toasted
  • 1 green onion, thinly sliced (for garnish)

Instructions

  1. Prepare the carrots: Peel the carrots. Use a vegetable peeler to shave the carrots into long, thin ribbons. Stop when you reach the core. Discard the cores.
  2. Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, Dijon mustard, and red pepper flakes, if using.
  3. Combine: Place the carrot ribbons in a medium bowl. Pour the dressing over the ribbons.
  4. Toss: Gently toss the carrots until they are evenly coated with the dressing.
  5. Finish and serve: Sprinkle the toasted sesame seeds and sliced green onion over the salad. Serve immediately for the best crunch.

Notes

  • For a hormone balance focus, ensure you use high-quality olive oil instead of sesame oil in the dressing, or add a teaspoon of apple cider vinegar.
  • If you do not have a vegetable peeler, use a mandoline slicer set to a thin setting or shred the carrots finely.
  • This salad is best eaten right after preparation, but you can meal prep the carrots and dressing separately for up to 2 days.

Nutrition

Find it online: https://mistyplate.com/raw-carrot-salad-asian-ribbon-recipe/