Asian-Style Carrot Ribbon Salad

# What You Need:

→ Vegetables

01 - 4 large carrots, peeled and spiralized or cut into ribbons

02 - 2 green onions, thinly sliced

03 - 1 small red chili, finely sliced (optional)

→ Dressing

04 - 2 tablespoons soy sauce (use tamari for gluten-free)

05 - 1 tablespoon rice vinegar

06 - 1 tablespoon toasted sesame oil

07 - 1 tablespoon lime juice (about 1 lime)

08 - 1 teaspoon honey or maple syrup

09 - 1 garlic clove, minced

10 - 1 teaspoon fresh ginger, grated

→ Garnish

11 - 2 tablespoons toasted sesame seeds

12 - 2 tablespoons chopped fresh cilantro

# How-To Steps:

01 - Place the spiralized or ribboned carrots in a large mixing bowl. Add green onions and chili, if using.

02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, lime juice, honey (or maple syrup), garlic, and ginger until well combined.

03 - Pour the dressing over the carrots and toss gently to coat all the ribbons evenly.

04 - Let the salad marinate for 5–10 minutes to allow flavors to meld.

05 - Transfer to a serving platter. Sprinkle with toasted sesame seeds and chopped cilantro.

06 - Serve immediately, or chill for up to 1 hour before serving.

# Expert Advice:

01 -

It comes together in minutes but tastes like you put in real effort, which makes it perfect for last-minute gatherings.
The soy-sesame dressing clings to every ribbon, delivering bold flavor without feeling heavy or overdressed.
You can make it ahead and it actually gets better as it sits, soaking up all that ginger and garlic goodness.

02 -

If your carrots are too thin or old, they will break apart when spiralizing, so choose thick, fresh ones for the best ribbons.
Letting the salad sit for those few minutes is not optional; it transforms the texture and lets the dressing soak in instead of pooling at the bottom.

03 -