Carrot Salad
Published Mar 30, 2026
Viral Asian-inspired carrot salad with ribboned carrots, green onions, and sesame seeds tossed in a tangy soy dressing. Easy to prep in about 10 minutes.
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the viral carrot ribbon salad is soo good!
I finally gave in and made the TikTok carrot ribbon salad that Cassie Young introduced us all to, and I get why people were into it. This carrot salad has a lot more going on than I expected.
I think the ribbons are what make it. They soften just enough in the dressing after a few minutes, so it doesn’t eat like raw carrot sticks or sad shredded carrots. I’ve been into this carrot salad as a quick side, but I’d also eat a bowl of it on its own when I want something cold and don’t feel like making much.
Happy Cooking!
– Yumna
Carrot Salad Ingredients
- Carrots: Large carrots are easiest to peel into long ribbons. Try to keep the strips about the same thickness so they soften evenly once they sit in the dressing. If your carrots are extra thick, stop peeling once you get close to the dense center and save the rest for another use.
- Carrot Salad Dressing: Whisk together the rice wine vinegar, soy sauce, toasted sesame oil, garlic, ginger, and crushed red pepper flakes. Use regular rice vinegar, not seasoned, so the salad does not turn sweet. Tamari works in place of soy sauce if needed. Make sure the sesame oil is toasted sesame oil, since regular sesame oil will not taste the same here. Grate the garlic and ginger finely so they mix into the dressing instead of sitting in little bits. If you want it mild, leave out the red pepper flakes.
- For serving: I like to toss the carrot ribbons with sliced green onions and toasted sesame seeds.
How to Make Carrot Salad
Carrot Salad Recipe
Ingredients
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 small garlic clove finely grated
- 1 teaspoon grated ginger
- Pinch crushed red pepper flakes
- 4 large carrots peeled and ribboned
- 3 green onions thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- In a large bowl, whisk together the rice wine vinegar, soy sauce, sesame oil, garlic, ginger, and crushed red pepper.
- Add the ribboned carrots and green onions and gently toss to coat evenly.
- Sprinkle with sesame seeds. Let sit for 5 minutes to soften slightly, then toss again and serve.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make it heartier: The base of this carrot ribbon salad is simple, so try add-ins like edamame, peanuts, wonton strips, or fresh chopped herbs, like cilantro.
- Or, make it sweeter: You could also add mandarin orange slices, mango slices, pineapple cubes, or dried cranberries.
- Increase the protein: Turn the carrot salad into more of a meal with some crispy air fryer tofu or shredded chicken.
Recipe Tips
- Use a vegetable peeler to make carrot ribbons. Lay the carrot flat and shave it into ribbons from top to bottom. It’s the quickest and easiest way, but you can also use a mandolin if you have one.
- Soften the carrot ribbons first. If they’re firm, toss them with a pinch of salt, let them sit for 5–10 minutes, then dab off the excess moisture with a paper towel. This will help them absorb the dressing better.
- Adjust the dressing to taste. You may want to add honey or agave to sweeten it or sriracha to give it a kick.
Serving Ideas
- Fritters: This carrot salad goes really well with Cauliflower Fritters, Chickpea Fritters, or Zucchini Fritters.
- Sandwiches: A salad-and-sandwich combo just works so well here. Try my Hummus Sandwich, Avocado Sandwich, or Pinwheel Sandwiches.
- Burgers: Avocado Burger, Grilled Chicken Burger, or Veggie Burger all make great main dishes to serve with this salad.
FAQs
I recommend it, yes. The outer layer of the carrots can be bitter, so the salad will taste better this way.
They might be too thick. Let the salad sit briefly so the dressing can soften them up. Next time, try to make thinner ribbons.
Carrots release moisture as they sit. I recommend using a moderate amount of dressing and adding it right before serving to help keep the salad from getting too watery.
The salad won’t have the same texture or presentation, but it’ll still taste great!
