You will love this quick, crunchy raw carrot salad featuring ribbons of fresh carrot tossed in a bright, tangy Asian-inspired dressing. It is ready in minutes and makes a perfect healthy side dish.
Author:Ahazzam
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:2 servings
Category:Side Dish
Method:No Cook
Cuisine:Asian
Diet:Vegetarian
Ingredients
Scale
4 large carrots, peeled
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon honey or maple syrup
1/2 teaspoon grated fresh ginger
1/4 teaspoon red pepper flakes (optional)
1 teaspoon toasted sesame seeds, plus extra for garnish
1 green onion, thinly sliced (optional)
Instructions
Prepare the carrots: Using a vegetable peeler or mandoline, shave the carrots into thin ribbons. Stop when you reach the core. Discard the core.
Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, and red pepper flakes, if using. Whisk until the honey is dissolved.
Combine: Place the carrot ribbons in a medium bowl. Pour the dressing over the carrots.
Toss: Add the toasted sesame seeds. Gently toss everything together until the carrot ribbons are evenly coated.
Rest (Optional): For the best flavor, let the salad sit for 5 minutes so the carrots soften slightly.
Serve: Transfer the raw carrot salad to a serving dish. Garnish with sliced green onion and extra sesame seeds before you serve it.
Notes
To make this salad for hormone balance, focus on using high-quality ingredients and consider adding a splash of apple cider vinegar to the dressing.
If you do not have a vegetable peeler, you can use a box grater to shred the carrots finely instead of making ribbons.
This salad is excellent for quick meal prep; it stays crisp for up to two days in the refrigerator.