Asian Carrot Salad

This Asian Carrot Salad is a vibrant, flavourful side dish of carrot ribbons in a sesame vinaigrette that's made in under 10 minutes from start to finish. Serve this alongside any grilled or roasted meat or fish, or stir a can of tuna into a serving for an excellent and speedy healthy lunch.

Prep time: PT10M

Total time: PT10M

Rating

4.5 stars (2 reviews)

Keywords

asian carrot salad, carrot ribbon salad, raw carrot salad

Ingredients

6 carrots
3 scallions (trimmed and thinly sliced, 1 teaspoon reserved)
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
1 1/2 tablespoons soy sauce
1 teaspoon honey
1 teaspoon toasted sesame seeds (1/4 teaspoon reserved)
1/4 teaspoon fresh shredded ginger or ginger paste (or 1/8 teaspoon dried ground ginger, see notes)

Cuisine

American
Asian

Steps

Stick a fork firmly into the fat end of a carrot and use that to hold the carrot securely against a cutting board. Use a vegetable peeler to shave long ribbons from the fat end to the narrow end of the carrot, shaving the entire carrot or as much as you can. Repeat the process with the remaining carrots.
Add the carrot ribbons, all but 1 teaspoon of the green onion slices, rice vinegar, sesame oil, soy sauce, honey, all but 1/4 of a teaspoon of the sesame seeds, and the ginger (see notes) to the bowl. Toss well to coat.
Garnish with the remaining scallions and sesame seeds and serve.
Store leftovers in a tightly covered container in the refrigerator for up to 5 days. Toss or shake again before serving.

Nutitrion

Serving Size: 1 serving
Calories: 100 kcal
Carbohydrates: 11 g
Protein: 2 g
Fat: 6 g
Saturated Fat: 1 g
Sodium: 442 mg
Sugar: 6 g
Unsaturated Fat: 4 g

Reviews

Whitney on 2026-05-17 (5 stars):
Excellent recipe! I added a little garlic chili for some extra kick! Yummy!
robert barton on 2026-04-02 (4 stars):
This enhancement I think you might agree with: I added chopped celery (2 stalks) for added color and extra goodness (you can google the nutritional benefits of celery). And this one you might not: It didn't really have that much pop for my taste buds, so I added extra cider vinegar (stronger than rice wine vinegar) and another tablespoon of soy sauce (specialty flavored). Now it's "bursting with flavor"!