Asian Carrot Ribbon Salad With Ginger-Sesame Dressing

5 from 1 vote

Crunchy Asian carrot ribbon salad with ginger sesame dressing. Easy, healthy raw carrot salad ready in 10 minutes.

Prep Time15

Total Time15

Course: Salad

Cuisine: Asian

Keyword: carrot, ginger

Servings:

Calories: 95kcal

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.

Make-Ahead: This salad is great for prepping in advance. You can shave the carrot ribbons and slice the green onions up to 1 day ahead, store them separately in airtight containers in the fridge. For the best texture, toss with the dressing and sesame seeds just before serving. If you prefer a slightly softer salad, dress it 30 minutes ahead and keep it chilled.
Adjusting Seasoning: Taste and fine-tune after massaging the carrots. Add a splash of soy sauce for extra saltiness, a few drops of sesame oil for deeper nuttiness, or a bit more rice vinegar for brightness. If you like a sweeter balance, whisk in an extra 1/2 teaspoon honey or maple syrup.
Mix-Ins & Add-Ins: This salad is flexible and works well with extra crunch or color. Try adding thin-sliced cucumbers, finely shredded red cabbage, edamame, roasted peanuts or cashews, or fresh herbs like cilantro or parsley.
Variations: For a spicy version, add chili flakes, chili crisp, or a drizzle of sriracha. For a heartier salad, toss in cooked quinoa, glass noodles, or shredded chicken.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The carrots will soften over time but still taste great. If storing, add the sesame seeds just before serving to keep them crunchy.