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Carrot salad in a serving bowl garnished with sesame seeds, chopsticks dipped inside, small dish of extra sesame seeds nearby
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5 from 10 votes

Carrot Salad Recipe

Fresh carrot salad with carrot ribbons in an Asian-inspired dressing with toasted sesame and green onions. It takes 10 minutes and stays nice and crisp.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side, Side Dish
Cuisine: Asian
Diet: Gluten Free, Halal, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Servings: 4 servings
Author: Yumna Jawad

Equipment

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
US Customary - Metric

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.

Notes

My Top Tip: 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.
Storage: The carrot salad tastes best when it's fresh, but you can store it, covered, in the fridge for up to 2 days.
Note: This recipe is inspired by Cassie Young's viral carrot salad video.

Nutrition

Serving: 1cup | Calories: 58kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 303mg | Potassium: 279mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12118IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg

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