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Asian Carrot Salad
nibbleboard.com/recipes/asian-carrot-salad
Ingredients
Ingredients
- 6 medium carrots (about 1 lb)
- 3 scallions
Dressing
- 1½ tablespoons rice vinegar
- 1½ tablespoons toasted sesame oil
- 1½ tablespoons soy sauce
- 1 teaspoon honey
- ¼ teaspoon fresh ginger
- 1 teaspoon fresh lime juice (optional)
Garnish
- 1 teaspoon toasted sesame seeds, ¼ teaspoon reserved for garnish
- Pinch of red pepper flakes (optional)
Instructions
- Stick a fork into the fat end of each carrot to hold it steady against a cutting board. Use a vegetable peeler to shave long ribbons from the fat end to the narrow end, rotating the carrot as you go. Transfer ribbons to a large mixing bowl.
- Add all but 1 teaspoon of the sliced scallions to the bowl with the carrot ribbons.
- Whisk together the rice vinegar, sesame oil, soy sauce, honey, grated ginger, and lime juice (if using) in a small jar or bowl until the honey dissolves.
- Pour the dressing over the carrot ribbons and toss gently until every ribbon is evenly coated.
- Scatter the toasted sesame seeds and reserved scallions over the top. Add a pinch of red pepper flakes if you like a little heat. Serve immediately or chill for 15 minutes to let the flavors meld.
Nutrition per Serving
223Calories
5gProtein
38gCarbs
8gFat
Chef Tips
- Use a Y-shaped vegetable peeler for the widest, most even ribbons — it's faster and more consistent than a swivel peeler.
- For a nut-free crunch substitute, swap sesame seeds for toasted sunflower seeds.
- This salad actually improves after sitting in the fridge for a few hours — the carrots soften slightly and soak up the dressing. Great for make-ahead meal prep.
- If your carrots are thick, peel past the core and stop when you hit the woody center — those thin outer layers have the best texture.
- Use tamari instead of soy sauce to keep this gluten-free.
Storage
Store in a tightly sealed container in the refrigerator for up to 5 days. Toss or shake again before serving.