Description
A vibrant and tangy Asian Shredded Carrot Salad featuring crisp carrot ribbons tossed in a flavorful dressing of rice vinegar, soy sauce, honey, lime juice, and chili flakes. Garnished with sesame seeds and scallions, this refreshing salad is perfect as a light snack or paired with protein for a wholesome meal.
Ingredients
Salad
- 4 large carrots, shaved into ribbons
Dressing
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1-2 teaspoons honey or maple syrup
- A splash of lime or lemon juice
- 1 teaspoon chili flakes
- Salt to taste
- 2.5 tablespoons olive oil
Garnish
- Sesame seeds, as needed
- Chopped scallions, optional
- Additional chili flakes, optional
Instructions
- Prepare the carrot ribbons: Use a vegetable peeler, grater, or food processor to create thin carrot ribbons. Transfer them into a large mixing bowl ready for dressing.
- Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, honey or maple syrup, lime or lemon juice, chili flakes, and salt until well combined.
- Toss the salad: Drizzle the dressing over the carrot ribbons and toss thoroughly to ensure the carrots are evenly coated. Adjust seasoning by adding more salt or chili flakes as preferred.
- Garnish and serve: Arrange the dressed carrot salad onto a serving platter. Garnish with sesame seeds, chopped scallions, and extra chili flakes if desired. Serve immediately as a light snack or alongside grilled chicken or salmon for a complete meal.
Notes
- This salad is best served fresh to maintain the crisp texture of the carrot ribbons.
- For a vegan option, use maple syrup instead of honey.
- Adjust the amount of chili flakes based on your preferred spice level.
- Feel free to add chopped fresh herbs like cilantro or mint for extra flavor.
- The salad keeps well for up to 1 day when refrigerated but may lose crispness.
