Asian Raw Carrot Salad Recipe

Introduction

This Asian raw carrot salad is a refreshing and vibrant dish that combines sweet, tangy, and spicy flavors. With its crisp carrot ribbons and flavorful dressing, it makes a perfect side or light snack that’s quick to prepare.

Ingredients

• 4 medium carrots (shaved into ribbons)
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1–2 teaspoons honey or maple syrup (for vegan)
• 1 teaspoon chili flakes (adjust to taste)
• 2.5 tablespoons olive oil
• 1 tablespoon toasted sesame seeds
• A splash of lime or lemon juice
• Salt to taste
• Thinly sliced scallions
• Fresh herbs (mint, cilantro, Thai basil)
• Crushed peanuts or toasted cashews

Instructions

1. Step 1: Wash and peel the carrots. Using a vegetable peeler or mandolin, shave them into thin, wide ribbons. Place the ribbons in a large mixing bowl.
2. Step 2: In a small bowl, whisk together rice vinegar, soy sauce, honey or maple syrup, chili flakes, olive oil, lime or lemon juice, and salt. Taste and adjust the dressing seasoning as needed.
3. Step 3: Pour the dressing over the shaved carrots. Toss gently but thoroughly to coat all ribbons evenly. Let the salad sit for 2–3 minutes to absorb the flavors.
4. Step 4: Sprinkle with toasted sesame seeds and garnish with scallions, fresh herbs, and crushed peanuts or toasted cashews. Serve immediately or chill for 10–15 minutes for a more marinated taste.

Tips & Variations

• For extra crunch, add finely sliced bell peppers or cucumber ribbons.
• Use tamari instead of soy sauce for a gluten-free version.
• Adjust chili flakes depending on your preferred spice level.
• Fresh herbs like mint or Thai basil add a lovely aromatic touch.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten fresh or within the first day to maintain the crispness of the carrot ribbons. If chilled, toss gently before serving and add additional fresh garnishes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it a few hours in advance, but for the best texture, avoid making it more than a day ahead as the carrots may soften.

What can I substitute for honey if I want a vegan version?

You can use maple syrup or agave nectar as a vegan-friendly sweetener in the dressing.

Asian Raw Carrot Salad Recipe

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4.7 from 137 reviews

A fresh and vibrant Asian raw carrot salad featuring shaved carrot ribbons tossed in a tangy and slightly sweet dressing, garnished with toasted sesame seeds, fresh herbs, and crunchy nuts. This easy no-cook salad is perfect as a light side dish or appetizer, bringing a crisp, zesty flavor to your meal.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad

• 4 medium carrots (shaved into ribbons)
• Thinly sliced scallions
• Fresh herbs (mint, cilantro, Thai basil)
• Crushed peanuts or toasted cashews
• 1 tablespoon toasted sesame seeds

Dressing

• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1–2 teaspoons honey or maple syrup (for vegan)
• 1 teaspoon chili flakes (adjust to taste)
• 2.5 tablespoons olive oil
• A splash of lime or lemon juice
• Salt to taste

Instructions

1. Prepare the Carrots: Wash and peel the carrots thoroughly. Using a vegetable peeler or mandolin slicer, shave the carrots into thin, wide ribbons. Transfer the ribbons into a large mixing bowl to prepare for the dressing.
2. Make the Dressing: In a small bowl, whisk together rice vinegar, soy sauce or tamari, honey or maple syrup, chili flakes, olive oil, lime or lemon juice, and salt. Taste the dressing and adjust the seasoning if desired, adding more honey for sweetness or more lime for extra zing.
3. Toss and Combine: Pour the prepared dressing over the shaved carrot ribbons. Gently toss the mixture to ensure all the ribbons are evenly coated with the dressing. Allow the salad to sit for 2–3 minutes to let the flavors meld.
4. Garnish and Serve: Sprinkle the salad with toasted sesame seeds and your choice of thinly sliced scallions, fresh herbs, and crushed peanuts or toasted cashews. Serve the salad immediately for the freshest taste, or chill for 10–15 minutes for a slightly more marinated flavor profile.

Notes

• To keep the salad vegan, substitute honey with maple syrup.
• Adjust chili flakes based on your preferred spice level.
• For gluten-free option, use tamari instead of soy sauce.
• Chilling the salad before serving enhances the flavor absorption but can be served immediately for maximum crunch.
• Fresh herbs like mint, cilantro, and Thai basil add aromatic complexity but can be omitted if unavailable.

Keywords: asian carrot salad, raw carrot salad, healthy salad, no-cook salad, vegan salad option, gluten free salad, fresh herbs salad, sesame seed salad