Carrot Ribbon Salad Asian-Style

# Ingredient List:

→ Vegetables

01 - 4 large carrots, peeled and spiralized or cut into ribbons

02 - 2 green onions, thinly sliced

03 - 1 small red chili, finely sliced (optional)

→ Dressing

04 - 2 tablespoons soy sauce (use tamari for gluten-free)

05 - 1 tablespoon rice vinegar

06 - 1 tablespoon toasted sesame oil

07 - 1 tablespoon lime juice (about 1 lime)

08 - 1 teaspoon honey or maple syrup

09 - 1 garlic clove, minced

10 - 1 teaspoon fresh ginger, grated

→ Garnish

11 - 2 tablespoons toasted sesame seeds

12 - 2 tablespoons chopped fresh cilantro

# How-To Steps:

01 - Place spiralized or ribboned carrots in a large mixing bowl. Add green onions and chili, if using.

02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, lime juice, honey (or maple syrup), garlic, and ginger until well combined.

03 - Pour dressing over carrots and toss gently to coat all ribbons evenly.

04 - Let salad marinate for 5–10 minutes to allow flavors to meld.

05 - Transfer to serving platter. Sprinkle with toasted sesame seeds and chopped cilantro. Serve immediately, or chill for up to 1 hour before serving.

# Helpful Tips:

01 -

The sweet crunch of carrot ribbons paired with that umami-packed dressing creates a perfect harmony that will have your taste buds doing a happy dance.
Its deceptively simple but feels restaurant-worthy when those toasted sesame seeds add their nutty crunch to each bite.

02 -

The salad will release liquid as it sits so serve it with a slotted spoon if preparing more than an hour ahead.
Toasting the sesame seeds until just golden completely transforms their flavor from bland to nutty and complex I burned my first batch and the difference was night and day.

03 -