Sesame Ginger Carrot Ribbon Salad
Crisp carrot ribbons tossed in a savory sesame-ginger dressing and finished with sesame seeds and fresh herbs for a light, refreshing salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 cups
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-inspired
- Diet: Vegetarian
Ingredients
- 4 large carrots, peeled into ribbons
- 1 tablespoon sesame seeds (black and white mix)
- 1 tablespoon fresh cilantro, chopped
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon fresh ginger, grated
Instructions
1. Peel carrots and use a vegetable peeler to shave them into long, thin ribbons
2. Optional: Soak carrot ribbons in ice water for 10 minutes, then drain and pat dry
3. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, and grated ginger
4. Place carrot ribbons in a bowl and toss with the dressing until evenly coated
5. Garnish with sesame seeds and chopped cilantro, then serve immediately
Notes
Use a Y-peeler for wider, more uniform ribbons
Add chili flakes or a dash of sriracha for heat
Best served fresh, but can be refrigerated for a few hours before serving
Find it online: https://cookingwithramsay.com/sesame-ginger-carrot-ribbon-salad/