You need this fresh, crunchy raw carrot salad! This easy, no-cook recipe, inspired by viral trends, comes together in minutes and features bright Asian-inspired flavors perfect for a healthy side dish or light meal prep.
Author:Ahazzam
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:4 servings
Category:Side Dish
Method:No Cook
Cuisine:Asian-Inspired
Diet:Vegetarian
Ingredients
Scale
4 large carrots, peeled
2 tablespoons olive oil
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or maple syrup
1/2 teaspoon Dijon mustard
1/4 teaspoon ground ginger
Pinch of red pepper flakes (optional)
1 teaspoon toasted sesame seeds, plus extra for garnish
1 green onion, thinly sliced (optional)
Instructions
Prepare the carrots: Use a vegetable peeler to shave the carrots into thin ribbons. Stop peeling when you reach the core. Discard the cores.
Place the carrot ribbons into a medium bowl.
Make the dressing: In a small bowl, whisk together the olive oil, soy sauce, rice vinegar, sesame oil, honey, Dijon mustard, ground ginger, and red pepper flakes, if using. Mix until the dressing emulsifies slightly.
Pour the dressing over the carrot ribbons. Toss gently but thoroughly to coat all the ribbons evenly.
Stir in the toasted sesame seeds.
Let the salad sit for 5 minutes to allow the carrots to soften slightly and absorb the flavor.
Taste the salad and adjust seasoning if needed—add a splash more vinegar for tang or honey for sweetness.
Transfer the raw carrot salad to a serving dish and garnish with sliced green onion and extra sesame seeds before serving immediately.
Notes
For the best ribbon texture, use a standard vegetable peeler rather than a mandoline.
This salad is excellent for meal prep; it holds up well in the refrigerator for up to 2 days.
If you are focusing on hormone balance, ensure you use high-quality olive oil and consider adding a small amount of fresh cilantro for extra flavor.