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.
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.
Tried this recipe?Let us know how it was!