Quick Asian-Style Raw Carrot Ribbon Salad
Make this vibrant raw carrot salad using thin ribbons for maximum crunch. This recipe features a savory soy-sesame lime dressing and comes together in minutes, making it a perfect quick side dish or light lunch.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 2 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
Scale
- 4 large carrots, peeled and thinly shaved into ribbons
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon toasted sesame seeds
- 1/4 teaspoon ground ginger (optional)
- 1 green onion, thinly sliced for garnish
Instructions
- Prepare the carrots: Use a vegetable peeler or mandoline to shave the peeled carrots into long, thin ribbons. Place the ribbons in a medium bowl.
- Make the dressing: In a small bowl, whisk together the soy sauce, sesame oil, lime juice, honey (or maple syrup), and ground ginger, if using.
- Combine: Pour the dressing over the carrot ribbons. Toss gently until all the ribbons are evenly coated.
- Rest (optional): For deeper flavor, let the salad sit for 5 minutes.
- Serve: Transfer the raw carrot salad to a serving dish. Sprinkle with toasted sesame seeds and sliced green onion before serving immediately.
Notes
- For a hormone balancing boost, add 1 teaspoon of apple cider vinegar to the dressing mixture.
- If you prefer a spicier flavor, add a pinch of red pepper flakes to the dressing.
- This salad is excellent for meal prep; store the dressing separately and toss just before serving to keep the carrots crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 7g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg