Asian Raw Carrot Salad
This bright and crunchy Asian raw carrot salad features shaved carrot ribbons in a tangy-salty dressing with chili, sesame, and fresh herbs, making it an easy and vibrant side dish.
Ingredients
Salad Ingredients
- 4 medium carrots, peeled and shaved into ribbons Use a vegetable peeler or mandoline
- 2 tablespoons toasted sesame seeds
- 2-3 pieces thinly sliced scallions
- a small handful fresh herbs (mint, cilantro, and/or Thai basil), chopped
- 2 tablespoons crushed peanuts or toasted cashews for garnish
Dressing Ingredients
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1-2 teaspoons honey (or maple syrup to make vegan)
- 1 teaspoon chili flakes (adjust to taste)
- 2.5 tablespoons olive oil Can swap for neutral oil
- 1 teaspoon lime or lemon juice About a splash
- to taste salt
Instructions
Preparation
- Peel carrots, then use a vegetable peeler to shave long ribbons. If carrots are thick, rotate and repeat to create wide ribbons. Place ribbons in a large mixing bowl.
Making the Dressing
- In a small bowl, whisk together rice vinegar, soy sauce/tamari, honey or maple syrup, chili flakes, lime/lemon juice, and olive oil. Taste and adjust — more acid for brightness, more sweet to balance salt.
Toss and Combine
- Pour the dressing over the carrot ribbons. Gently toss with tongs or clean hands until every ribbon is lightly coated. Let sit 5–10 minutes to soften slightly and let flavors marry.
Garnishing
- Add thinly sliced scallions, chopped herbs, toasted sesame seeds, and crushed nuts. Give a final gentle toss and season with salt if needed. Serve immediately.
Notes
Store leftovers in an airtight container for up to 2 days. If you need the salad sooner, shave the carrots and dress them right away; if making ahead, add nuts and herbs just before serving to preserve crunch.