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Viral Asian Raw Carrot Ribbon Salad with Sesame Lime Dressing

A tall stack of ribboned raw carrot salad, topped with sesame seeds and sliced green onions.
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This is the quick, crunchy raw carrot salad recipe you see everywhere online. It uses ribbons instead of shreds for great texture and features a bright, tangy Asian-inspired dressing ready in under 10 minutes.

Ingredients

Scale
  • 4 large carrots, peeled
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon fresh grated ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon sesame seeds, toasted
  • 1 green onion, thinly sliced for garnish

Instructions

  1. Prepare the carrots: Use a vegetable peeler to shave the carrots into long, thin ribbons. Stop peeling when you reach the core. Discard the core pieces. Place the carrot ribbons in a medium bowl.
  2. Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes, if using. Mix until the honey is dissolved.
  3. Dress the salad: Pour the dressing over the carrot ribbons. Toss gently until all the ribbons are evenly coated.
  4. Rest and finish: Let the salad sit for 5 minutes to allow the carrots to soften slightly and absorb the flavor.
  5. Serve: Sprinkle the toasted sesame seeds and sliced green onion over the top before serving immediately.

Notes

  • For the best ribbon texture, use a standard vegetable peeler on firm, straight carrots.
  • If you are prepping this ahead of time, keep the dressing separate and toss just before serving to maintain maximum crunch.
  • This salad is excellent for gut health and is a great low-calorie side dish.

Nutrition

Find it online: https://tasteportfolio.com/raw-carrot-salad-recipe-quick-asian-dressing/