Ginger Sesame Carrot Ribbon Salad
Ginger Sesame Carrot Ribbon Salad combines ribbons of carrot with fresh herbs and a bright, flavorful dressing made with garlic, ginger, soy sauce, toasted sesame oil, and lime juice.
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Ginger Sesame Carrot Ribbon Salad is a super flavorful, versatile dish!
It’s a cold, refreshing salad, a vibrant vegetable side dish, and the perfect addition to your favorite Asian-inspired meals.
The sweet carrot ribbons are tossed with scallions, cilantro, and an irresistible dressing made with fresh ginger, garlic, lime juice, savory soy sauce, nutty toasted sesame oil, and honey for a touch of sweetness.
Curry Spiced Roasted Carrots is another flavorful carrot recipe!
Ingredients needed (scroll down to recipe card for complete recipe):
- Carrots
- Scallions
- Cilantro
- Rice vinegar
- Soy sauce
- Honey
- Toasted sesame oil
- Olive oil/avocado oil
- Fresh ginger
- Fresh garlic
- Lime juice
- Salt
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
How to serve carrot ribbon salad
The Asian flavors in this carrot salad make it a great side dish for:
- Slow Cooker Soy Jalapeno Chicken
- Grilled salmon, chicken, or shrimp
- Gochujang Ground Turkey, Rice & Green Bean Skillet
- Spicy noodle dishes, dumplings, or rice bowls
- Slow Cooker Spicy Korean Meatballs
It’s also great with sandwiches, in hummus veggie wraps, and since it’s dairy-free, perfect for BBQ’s, picnics, and cookouts.
💡Tips & Tricks
- Carrots: Large carrots work the best for this recipe as peeling them is easier and you’ll get more carrot ribbons from each carrot.
- Salting the carrots: Salting the carrots draws out excess moisture from the carrots, which softens them, while still providing a tender-crisp crunchiness. It also prevents the dressing from getting diluted from the carrot’s liquids.
Looking for more salad recipes? Here are some favorites:
- Chickpea Avocado Salad
- Cilantro Lime Bell Pepper Salad
- Kimchi Cucumber Salad
- Roasted Broccoli Farro Salad
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Ginger Sesame Carrot Ribbon Salad
Equipment
- vegetable peeler
- Mixing bowl
- whisk
- small bowl
Ingredients
- 1 pound large carrots (approx. 4-5 large carrots)
- 1/2 teaspoon sea salt
- 2 tablespoons rice vinegar (unseasoned)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil
- 1 teaspoon lime juice
- 1 teaspoon grated ginger or ginger paste
- 1 garlic clove grated
- 2 tablespoons sliced scallions
- 2 tablespoons chopped cilantro
- toasted sesame seeds optional garnish
Instructions
- With a vegetable peeler, peel the carrots into ribbons and place in a mixing bowl. The larger the carrot, the easier it is to peel and the more carrot ribbons you get out of each carrot.
- Sprinkle salt over the carrots and toss to combine. Let sit for 15 minutes. (This draws moisture out of the carrots, which slightly softens them and removes liquid that would have diluted the dressing.) Rinse the salted carrots to remove the salt, then pat them dry.
- Make the dressing by whisking rice vinegar, soy sauce, honey, olive oil, toasted sesame oil, lime juice, ginger, and garlic in a small bowl. (I don't add salt because of the soy sauce, but taste it to see if you want salt)
- Pour the dressing over the carrots, add the scallions, cilantro, and toasted sesame seeds. Use tongs to toss and evenly distribute everything. I like to store the salad in the fridge for least 15 minutes before serving so the flavors can meld. Enjoy!
Notes
- You can make this vegetarian salad vegan by replacing the honey with maple syrup.
- If you like spicy, adding crushed red pepper flakes to the dressing is delicious!
- Store leftovers in an air-tight container in the fridge for up to 3 days. The longer it sits, the softer the carrots will be.
If you love ginger, sesame, and bright, tangy flavors with umami, I think you’ll love this salad!