Carrot Ribbon Salad with Sesame Dressing

 

5 minutes prep, zero cooking, no heat required, endlessly refreshing — this viral carrot ribbon salad is the simplest side dish you will ever fall in love with. Long, translucent carrot ribbons are peeled with just a vegetable peeler and tossed in a tangy, nutty, sweet-spicy sesame dressing that is so good you will be tempted to drink it straight from the bowl. Topped with roasted peanuts, sesame seeds, and fresh cilantro, this is the salad that looks like a restaurant dish but takes less time than boiling a kettle.

Prep Time: 10 mins |   Cook Time: 0 mins |   Total Time: 10 mins | Servings: 4 as a side dish    

Ingredients

Carrot Ribbons:

• 6 large carrots, washed and peeled (larger, thicker carrots produce better ribbons)
• ¼ small red onion, very thinly sliced

Sesame Dressing:

• 3 tablespoons toasted sesame oil
• 3 tablespoons soy sauce or tamari (use tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup or agave (adjust to taste)
• 1 tablespoon fresh lime juice
• 1 garlic clove, finely minced or grated
• 1 teaspoon fresh ginger, finely grated
• ¼ teaspoon red pepper flakes or chili crisp oil (adjust to taste)

Toppings:

• ¼ cup roasted salted peanuts, roughly chopped
• 2 tablespoons sesame seeds (white, black, or a mix)
• ¼ cup fresh cilantro leaves, roughly chopped
• 2 tablespoons fresh flat-leaf parsley, chopped (optional)

---

Instructions

1. Prepare the carrot ribbons: Place a carrot flat on a cutting board. Hold the thick end firmly (use a fork if needed to protect your fingers) and run a Y-shaped vegetable peeler firmly down the full length of the carrot to create long, thin, translucent ribbons. Rotate the carrot slightly and repeat, continuing until the carrot becomes too thin to peel comfortably. Repeat with all remaining carrots.
2. Place the carrot ribbons in a large bowl. Add the thinly sliced red onion.
3. Make the dressing: In a small bowl or jar, combine the sesame oil, soy sauce, rice vinegar, maple syrup, lime juice, minced garlic, grated ginger, and red pepper flakes. Whisk vigorously until fully combined and smooth.
4. Pour the dressing over the carrot ribbons and toss gently but thoroughly until every ribbon is well coated.
5. Let the salad rest for 5–10 minutes to allow the carrots to soften slightly and absorb the flavours of the dressing. Toss again before serving.
6. Top with chopped peanuts, sesame seeds, fresh cilantro, and parsley. Serve immediately for the best crunch, or refrigerate for up to 3 days for a more marinated, tender result.

---

Notes

• Peeling tip: A Y-shaped peeler works significantly better than a straight peeler for creating wide, long ribbons. After removing the skin, lay the carrot flat and use firm, confident strokes from top to bottom. Once the carrot becomes very thin, save the centre piece for soup stock.
• The longer it sits, the better it tastes: Unlike most salads, this carrot ribbon salad actually improves significantly with time. After a few hours in the fridge, the carrots soften slightly and absorb the dressing beautifully, becoming even more flavourful and tender. It makes an excellent meal-prep side dish.
• Make it a meal: Add crispy baked tofu, edamame, or shredded vegan chicken on top for a complete light lunch.
• Peanut-free option: Substitute roasted sunflower seeds, pepitas, or cashews for the peanuts.
• Gluten-free: Simply use tamari instead of regular soy sauce.
• Storage: Store in an airtight container in the refrigerator for up to 5 days. The flavour deepens over time.

Hungry for more? 🌱 

Get 200+ done-for-you vegan recipes in 

The Complete Plant Based Recipe Cookbook

---