What is carrot ribbon salad?

A raw salad using peeled carrot ribbons, dressed with citrus, herbs, and seasoning.

Store refrigerated in an airtight container for up to 3 days.

Can I prepare it ahead?

Yes. Prep the carrots and dressing separately; combine before serving.

Is this gluten-free or vegan?

Yes just use tamari for gluten-free.

Does this improve skin health?

Carrots are high in beta-carotene, a nutrient known to support clear and resilient skin.

Carrot Ribbon Salad Delivers Bold Flavor and Viral Freshness

Name: Carrot Ribbon Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Global / Fusion
Ingredients: 8 cups carrot ribbons (from 8–10 large carrots); 1 cup parsley or carrot tops, chopped; 1 clove garlic, grated with a microplane; Zest from 1 lime; Juice from 1 lime; 2 tablespoons extra virgin olive oil; 2 tablespoons soy sauce; ½ teaspoon freshly cracked black pepper; 1½ tablespoons toasted sesame seeds; 1 teaspoon toasted sesame oil (for extra depth of flavor)

Description

This Carrot Ribbon Salad is a fresh, vibrant side dish packed with flavor and nutrients. Featuring long, silky carrot ribbons tossed in a zesty soy-lime dressing with toasted sesame seeds, it’s as visually stunning as it is satisfying. Perfect for health-conscious meals, potlucks, or quick lunches, this recipe requires no cooking and comes together in under 20 minutes. Its bold umami flavors, crunchy texture, and clean ingredients make it a go-to dish for both everyday meals and special occasions.

Ingredients

8 cups carrot ribbons (from 8–10 large carrots)
1 cup parsley or carrot tops, chopped
1 clove garlic, grated with a microplane
Zest from 1 lime
Juice from 1 lime
2 tablespoons extra virgin olive oil
2 tablespoons soy sauce
½ teaspoon freshly cracked black pepper
1½ tablespoons toasted sesame seeds

Optional:

1 teaspoon toasted sesame oil (for extra depth of flavor)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the carrots
Wash and dry the carrots thoroughly. Peel off any rough or brown spots using a vegetable peeler.
Create the ribbons
Use a Y-peeler to shave each carrot from top to bottom into long, thin ribbons. Continue until you have approximately 8 cups.
Build the dressing base
In a large mixing bowl, combine the chopped parsley or carrot tops.
Add aromatics and citrus
Grate in the garlic, then add the zest and juice of the lime to the bowl.
Season the salad
Pour in the olive oil, soy sauce, black pepper, and toasted sesame seeds. If using, add toasted sesame oil for extra flavor.
Mix it all together
Add the carrot ribbons to the bowl and gently toss until evenly coated in the dressing.

Serve and enjoy
Serve immediately for the best texture, or chill briefly before serving for a more refreshing experience.

Notes

For a gluten-free version, use tamari instead of soy sauce.
Rainbow carrots add a colorful twist and extra visual appeal.
Let the salad sit for 10 minutes before serving if you want the flavors to meld more deeply.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: Raw / Tossed
Cuisine: Global / Fusion