Pin I discovered this salad on a sweltering summer afternoon when my spiralizer finally arrived in the mail and I was determined to use it for something other than zucchini noodles. A friend had just dropped off a bunch of carrots from her garden, and I wanted to do them justice without heating up the kitchen. The result was this bright, punchy ribbon salad that somehow tasted more interesting than its handful of ingredients had any right to be.
I remember bringing this to a potluck where everyone else had shown up with casseroles and heavy sides. When I set down my bright orange salad, there was a moment of skeptical silence before someone tried it and suddenly everyone's forks were on my plate instead of theirs. By the end of the night, I'd had three people ask for the recipe, and one person admitted they'd never thought carrots could taste this good.
Ingredients
- Carrots: Four large ones give you enough ribbon to feed four people generously, and peeling them first makes them silkier than you'd expect.
- Green onions: These add a fresh bite that keeps the salad from tasting flat, even though it seems like such a small addition.
- Red chili: Optional but worth it if you like a hint of heat that builds as you eat.
- Soy sauce: Use tamari if gluten is a concern, and don't skimp on quality here since it's the backbone of the dressing.
- Rice vinegar: This is milder than regular vinegar and gives the dressing a gentle tang without harshness.
- Toasted sesame oil: The toasted kind has ten times more flavor than regular sesame oil, so this is one ingredient where the expensive bottle is actually worth it.
- Lime juice: Fresh is non-negotiable, and one lime usually gives you just enough without making your wrist hurt.
- Honey or maple syrup: Just a teaspoon balances the savory and acidic notes so nothing tastes too intense.
- Garlic and ginger: A single clove and a small knob freshly grated create an aroma that fills your whole kitchen before you even finish whisking.
- Sesame seeds: Toast them yourself if you can; they taste exponentially better than pre-toasted and the smell while they toast is intoxicating.
- Fresh cilantro: This is the final flourish that makes people ask what restaurant this came from.
Instructions
- Spiralize or ribbon your carrots:
- If you have a spiralizer, use it with the ribbon blade for long, delicate strands that catch the dressing beautifully. If not, a vegetable peeler works just fine and honestly might give you better control.
- Assemble your vegetables:
- Toss the carrot ribbons with sliced green onions and chili in a large bowl, and already it looks like something worth eating.
- Whisk the dressing together:
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, lime juice, honey, garlic, and ginger, whisking until the honey dissolves completely. Taste it straight from the whisk to make sure the balance feels right to you.
- Marry the salad and dressing:
- Pour the dressing over the carrots and toss gently but thoroughly, making sure every ribbon gets coated. This is the moment where the raw carrots start to soften just slightly from the acid.
- Let it rest:
- Give it five to ten minutes to marinate so the flavors can really settle into the carrots. You can do this while you're plating or setting the table.
- Finish and serve:
- Top with toasted sesame seeds and fresh cilantro, and serve right away while the ribbons still have their snap. If you need to chill it, keep the garnish off until the last moment.
Pin There's something about serving this salad that makes people slow down and actually taste what they're eating instead of just filling their plates. It's humble enough to be a side dish but interesting enough to stand on its own, and that balance is what keeps me making it through the warmer months.
Why This Works as a Side Dish
This salad plays beautifully with almost anything protein you might throw next to it. The brightness cuts through richness, so it's perfect alongside grilled fish or tofu, and the sesame-forward flavor profile keeps it from clashing with the Asian-inspired mains that are usually the main event. I've served it with everything from simple roasted chicken to elaborate seafood stir-fries, and it has yet to feel out of place.
Making It Your Own
Once you understand how the dressing works, you can play around with other vegetables to ribbon and toss with it. Cucumber adds a cool crispness, and thin slices of raw bell pepper bring color and sweetness. Some nights I've added thinly shaved cabbage or even sliced pears when I wanted something slightly different but didn't want to reinvent the wheel.
Storage and Make-Ahead Tips
This is one of those rare salads that can actually sit in the fridge for a day without falling apart, though it's best within a few hours of dressing. You can prep the components ahead of time and dress it right before serving if you're planning around other cooking demands, which I often do when I'm juggling multiple dishes.
- Keep the sesame seeds and cilantro separate until the last minute so they don't get soggy.
- If you're making this a day ahead, store the dressed salad in an airtight container and let it come to room temperature for five minutes before serving.
- The dressing itself keeps for up to a week in the refrigerator, so you can batch it and use it on other vegetables throughout the week.
Pin This simple salad taught me that sometimes the most satisfying dishes are the ones that don't try too hard. It's become my go-to when I want something that tastes like it took more effort than it actually did.
Recipe Questions
- → How do I create carrot ribbons for this salad?
Use a spiralizer or vegetable peeler to slice the carrots into thin ribbons or spirals, providing a delicate texture.
- → Can I adjust the heat level of the salad?
Yes, add or omit the finely sliced red chili according to your preferred spice tolerance.
- → Is there a substitute for soy sauce in the dressing?
Tamari is a great gluten-free alternative to soy sauce without compromising flavor.
- → What is the best way to serve this salad?
Serve immediately or chill for up to an hour; it's great as a light side or appetizer.
- → Can I add other vegetables to the salad?
Yes, thinly sliced cucumbers or bell peppers add extra crunch and freshness.