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Carrot Ribbon Salad Recipe

Carrot ribbon salad in a shallow bowl with soy-lime-sesame dressing, parsley, and toasted sesame seeds
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This carrot ribbon salad recipe is a fresh, no-cook side made with thin carrot ribbons and a bright soy-lime-sesame dressing. It comes together quickly and is best served while the ribbons stay crisp and lightly coated.

Ingredients

Scale
  • 8 cups carrot ribbons (from 8 to 10 large carrots)
  • 1 cup parsley or carrot tops, chopped
  • 1 clove garlic, grated
  • Zest of 1 lime
  • Juice of 1 lime
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons soy sauce
  • 1/2 teaspoon freshly cracked black pepper
  • 1 1/2 tablespoons toasted sesame seeds
  • 1 teaspoon toasted sesame oil (optional)

Instructions

  1. Wash and dry the carrots thoroughly. Peel away any rough or brown spots.
  2. Use a Y-peeler to shave the carrots from top to bottom into long, thin ribbons until you have about 8 cups.
  3. In a large mixing bowl, combine the chopped parsley or carrot tops.
  4. Grate in the garlic, then add the lime zest and lime juice.
  5. Add the olive oil, soy sauce, black pepper, and toasted sesame seeds. If using, add the toasted sesame oil.
  6. Add the carrot ribbons and toss gently until they are evenly coated.
  7. Serve right away for the best texture, or chill briefly before serving.

Notes

  • For a gluten-free version, use tamari instead of soy sauce.
  • This salad is best served shortly after tossing for the crispest texture.
  • To make it ahead, keep the ribbons and dressing separate until close to serving.
  • Leftovers can be refrigerated in an airtight container, but the ribbons will soften over time.

Nutrition

Find it online: https://www.tolearnrecipes.com/carrot-ribbon-salad-recipe/

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