Asian Raw Carrot Salad Recipe

Introduction

This Asian raw carrot salad is a vibrant and refreshing dish that brings together crisp carrot ribbons with a tangy, slightly spicy dressing. It’s quick to make and perfect as a light side or a healthy snack packed with flavor and texture.

Ingredients

• 4 medium carrots (shaved into ribbons)
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1–2 teaspoons honey or maple syrup (for vegan)
• 1 teaspoon chili flakes (adjust to taste)
• 2.5 tablespoons olive oil
• 1 tablespoon toasted sesame seeds
• A splash of lime or lemon juice
• Salt to taste
• Thinly sliced scallions
• Fresh herbs (mint, cilantro, Thai basil)
• Crushed peanuts or toasted cashews

Instructions

1. Step 1: Wash and peel the carrots. Using a vegetable peeler or mandolin, shave them into thin, wide ribbons. Place the carrot ribbons in a large mixing bowl.
2. Step 2: In a small bowl, whisk together rice vinegar, soy sauce, honey or maple syrup, chili flakes, olive oil, lime or lemon juice, and salt. Taste the dressing and adjust the seasoning if needed, adding more honey for sweetness or lime for extra zing.
3. Step 3: Pour the dressing over the shaved carrots. Toss gently but thoroughly to coat all the ribbons evenly. Let the salad sit for 2 to 3 minutes to absorb the flavors.
4. Step 4: Garnish the salad with toasted sesame seeds, thinly sliced scallions, fresh herbs, and crushed peanuts or toasted cashews. Serve immediately.

Tips & Variations

• For extra crunch, add sliced bell peppers or thinly sliced red cabbage to the salad.
• Use tamari instead of soy sauce for a gluten-free option.
• Adjust the chili flakes to your preferred spice level or substitute with fresh chopped chili for a brighter heat.
• Fresh herbs like mint and cilantro really enhance the flavor; try different combinations to find your favorite.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. The carrots will soften over time, so it’s best enjoyed fresh. If needed, toss the salad again before serving to redistribute the dressing. Keep garnishes like nuts and fresh herbs separate until serving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prepare the dressing ahead of time, but it’s best to shave the carrots and toss them with the dressing just before serving to keep the texture crisp.

What can I substitute for fresh herbs if I don’t have them?

If fresh herbs aren’t available, you can use a small amount of dried herbs like cilantro or basil, though fresh herbs provide a brighter flavor. Alternatively, a squeeze of extra lime can add freshness.

Asian Raw Carrot Salad Recipe

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★★★★★

4.4 from 92 reviews

A light and refreshing Asian raw carrot salad featuring shaved carrot ribbons tossed in a tangy, slightly spicy dressing with hints of soy, sesame, and fresh herbs. It’s a vibrant, easy-to-make side dish perfect for a healthy snack or accompaniment to any meal.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

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Salad

• 4 medium carrots (shaved into ribbons)
• Thinly sliced scallions
• Fresh herbs (mint, cilantro, Thai basil)
• Crushed peanuts or toasted cashews

Dressing

• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1–2 teaspoons honey or maple syrup (for vegan)
• 1 teaspoon chili flakes (adjust to taste)
• 2.5 tablespoons olive oil
• A splash of lime or lemon juice
• Salt to taste
• 1 tablespoon toasted sesame seeds

Instructions

1. Prepare the Carrots: Wash and peel the carrots thoroughly. Using a vegetable peeler or a mandolin, shave the carrots into thin, wide ribbons and place them in a large mixing bowl.
2. Make the Dressing: In a small bowl, whisk together rice vinegar, soy sauce (or tamari for gluten-free), honey or maple syrup, chili flakes, olive oil, lime or lemon juice, and salt. Taste the dressing and adjust the seasoning as needed to balance sweetness, acidity, and saltiness.
3. Toss and Combine: Pour the dressing over the carrot ribbons. Toss gently but thoroughly to ensure all the ribbons are evenly coated. Let the salad sit for 2–3 minutes to allow the flavors to meld.
4. Garnish and Serve: Sprinkle toasted sesame seeds, fresh herbs, thinly sliced scallions, and crushed peanuts or toasted cashews over the salad. Serve immediately for a fresh and flavorful dish.

Notes

• For a gluten-free version, use tamari instead of soy sauce.
• Adjust chili flakes to your preferred spice level or omit if sensitive to heat.
• Honey can be substituted with maple syrup to keep the recipe vegan-friendly.
• Shaving the carrots into ribbons ensures the dressing coats them well and makes the salad easier to eat.
• Letting the salad rest briefly before serving enhances the flavor absorption.

Keywords: Asian carrot salad, raw carrot salad, vegan salad, gluten-free salad, healthy side dish, carrot ribbons, sesame dressing