Asian Raw Carrot Salad Recipe

Introduction

This Asian raw carrot salad is a vibrant and refreshing side dish that combines crunchy carrot ribbons with a tangy, slightly sweet dressing. Enhanced by fresh herbs and crunchy nuts, it’s perfect for a quick snack or a light accompaniment to meals.

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 the dressing and adjust the seasoning as desired.
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: Garnish the salad with toasted sesame seeds, thinly sliced scallions, fresh herbs, and crushed peanuts or toasted cashews. Serve immediately.

Tips & Variations

• Use tamari instead of soy sauce for a gluten-free version.
• Adjust chili flakes to control the heat level according to your preference.
• For added crunch, mix in thinly sliced bell peppers or radishes.
• Substitute fresh herbs with whatever you have on hand, such as parsley or dill.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. The dressing will continue to soften the carrots over time, so it’s best enjoyed fresh. When ready to eat, toss gently again and add fresh nuts or herbs if desired. Avoid storing with nuts to keep them crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

This salad tastes best when freshly made. If preparing ahead, keep the dressing separate and toss just before serving to maintain the carrots’ crispness.

Can I use other vegetables instead of carrots?

Yes, thinly shaved zucchini, cucumber, or daikon radish work well with this dressing and offer a different texture and flavor profile.

Asian Raw Carrot Salad Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

A vibrant and refreshing Asian raw carrot salad featuring shaved carrot ribbons tossed in a tangy and slightly spicy dressing with rice vinegar, soy sauce, and chili flakes, garnished with toasted sesame seeds, fresh herbs, and crunchy nuts for an easy, healthy side dish or snack.

• Author: Dylan
• 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

Carrots

• 4 medium carrots, shaved into ribbons

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

Garnishes

• 1 tablespoon toasted sesame seeds
• Thinly sliced scallions
• Fresh herbs (such as mint, cilantro, Thai basil)
• Crushed peanuts or toasted cashews

Instructions

1. Prepare the Carrots: Wash and peel the carrots. Using a vegetable peeler or mandolin, shave them into thin, wide ribbons and place them in a large mixing bowl.
2. Make the Dressing: 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 the dressing and adjust the seasoning if needed to balance sweetness and acidity.
3. Toss and Combine: Pour the dressing over the shaved carrots and toss gently but thoroughly to coat all ribbons evenly. Let the salad sit for 2–3 minutes to allow the flavors to meld.
4. Garnish and Serve: Sprinkle toasted sesame seeds, thinly sliced scallions, fresh herbs, and crushed peanuts or toasted cashews over the salad before serving for extra flavor and texture.

Notes

• For a gluten-free version, substitute soy sauce with tamari.
• Maple syrup can be used as a vegan alternative to honey.
• Adjust chili flakes based on desired spice level.
• Letting the salad rest briefly helps deepen the flavors, but it can be served immediately as well.
• Add extra fresh herbs for more aromatic flair.

Keywords: Asian carrot salad, raw carrot salad, vegan salad, gluten free salad, healthy side dish, carrot ribbons, no cook salad