Easy Asian Carrot Ribbon Salad (10-Minute Recipe)

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a tangy flavor while being healthier.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a similar sweetness with a unique flavor.

cilantro

💰Cheaper: parsley

Parsley can be used as a milder alternative.

Prepare the carrots: Using a vegetable peeler, peel each of the carrots into long, thin strips or ribbons. Start at the fat end and shave toward the narrow end, working along the full length of the carrot. Continue peeling until you’ve shaved as much of each carrot as possible, then transfer the ribbons to a large mixing bowl.

Slice the onions: Trim the ends of the green onions and slice them thinly on a bias. Add to the bowl with the carrots.

Toast the sesame seeds (optional but recommended): Place the sesame seeds in a dry pan over low heat and toast for 1–2 minutes, stirring constantly, until lightly golden and fragrant. Remove from heat and set aside.

Make the dressing. In a small bowl or a jar, whisk together rice vinegar, sesame oil, soy sauce, honey (or maple syrup), and grated ginger until smooth and emulsified.

Combine: Pour the dressing over the carrots and green onions. Using clean hands, gently toss and massage the carrot ribbons for 30–45 seconds, just until they soften slightly and absorb the flavors.

Finish & serve: Sprinkle the toasted sesame seeds on top. Taste and adjust seasoning if needed (a splash more soy sauce for saltiness or vinegar for brightness). Serve immediately, or refrigerate for 20–30 minutes to allow the flavors to develop.

Equipment Needed

Spice Level:

Dietary