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Vibrant julienned carrot salad with green onions and sesame seeds on a blue plate.

A vibrant and refreshing carrot salad featuring shaved ribbons of carrots tossed in a savory-sweet Asian-inspired sesame dressing with green onions and sesame seeds. Ready in 10 minutes — it's crisp, healthy, and full of flavor.
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Course: Salad, Side Dish
Cuisine: Asian-Inspired, Healthy
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large carrots, peeled and shaved into ribbons
  • 3 scallions (green onions), thinly sliced
  • 1 1/2 tbsp rice vinegar (unseasoned preferred)
  • 1 1/2 tbsp toasted sesame oil
  • 1 1/2 tbsp soy sauce or tamari
  • 1 tsp honey or maple syrup
  • 1 tsp toasted sesame seeds, divided
  • 1/4 tsp fresh shredded ginger or ginger paste

Equipment

  • Vegetable peeler or mandoline
  • Large mixing bowl
  • Whisk or fork
  • Measuring spoons and cups
  • Tongs or clean hands for tossing

Method
 

  1. Stick a fork into the fat end of each peeled carrot and shave thin ribbons using a vegetable peeler. Repeat until all carrots are shaved.
  2. Trim and thinly slice the scallions, reserving a small amount of the green tops for garnish.
  3. In a large mixing bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, and ginger until emulsified.
  4. Add the shaved carrots, most of the scallions, and most of the sesame seeds into the bowl with the dressing.
  5. Toss thoroughly using tongs or clean hands until the carrots are evenly coated with dressing.
  6. Transfer the salad to a serving bowl. Garnish with reserved scallions and sesame seeds.
  7. Serve immediately or chill for 15–20 minutes to allow flavors to meld.

Notes

For a vegan version, substitute honey with maple syrup or agave nectar. Use tamari or coconut aminos for a gluten-free option. Feel free to julienne or grate the carrots if you don’t have a peeler. Add bell peppers, cucumber ribbons, or cabbage for extra crunch and color.