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This bright and tangy raw carrot salad has become my go-to side whenever I need something fast fresh and packed with flavor It takes just five minutes to toss together and brings irresistible crunch to any meal
I discovered this recipe on a whim one summer afternoon when I needed a last minute dish for a barbecue and it was such a hit I now make it at least once a week
Ingredients
- Large carrots: for sweet fresh flavor and beautiful color the fresher the better look for carrots that feel heavy and look vibrant
- Sesame oil or extra virgin olive oil: each offers a different twist sesame oil gives a nutty fragrance opt for toasted sesame oil if you want extra depth
- Rice wine vinegar: for zing try to pick an unseasoned version with no extra sugar
- Soy sauce: for umami and salt I use low sodium soy sauce so I can control the saltiness
- Honey: for a hint of natural sweetness local honey is lovely but agave works if you need it vegan
- Lime juiced: for acidity and brightness choose a lime that feels heavy and has smooth skin for juiciness
- Sesame seeds: for a subtle crunch and a boost of healthy fats I like using toasted white or black sesame seeds
- Green onion chopped: for a mild onion flavor and fresh color pick firm crisp stalks with bright green tops
Step by Step Instructions
- Wash and Peel the Carrots:
- Scrub the carrots well then peel off the outer layer for a smooth texture The key here is starting with spotless sweet carrots
- Make Carrot Ribbons:
- Using a vegetable peeler make long thin strips by running the peeler down the length of each carrot Rotate the carrot as you go to use up all sides Aim for delicate ribbons that will soak up the dressing
- Combine Salad Ingredients:
- Add the carrot ribbons to a large mixing bowl Drizzle on the sesame oil soy sauce rice wine vinegar honey and lime juice Toss thoroughly so every ribbon gets coated You want the dressing to reach all surfaces
- Top and Serve:
- Sprinkle the salad with sesame seeds and chopped green onion This adds crunch and a burst of fresh flavor Serve right away or chill for half an hour to let the flavors develop
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My favorite part is that little extra crunch from the sesame seeds I remember my niece eating this by the spoonful at a picnic last year she asked if we could add even more seeds because it was her favorite bit
Storage Tips
This salad will stay crisp in the refrigerator for up to two days Store in an airtight container For best texture add the sesame seeds and green onions just before serving
Ingredient Substitutions
For a nut free option skip the sesame oil and use olive or avocado oil instead Swap out honey for maple syrup or agave if you prefer and feel free to use tamari instead of soy sauce for a gluten free version
Serving Suggestions
Serve as a light side with grilled chicken tofu or salmon I often add this salad to a grain bowl for a simple lunch or tuck it into pita wraps alongside hummus Just before serving I like to add a handful of toasted nuts for extra richness
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Cultural Context
Raw carrot salads are seen in cuisines across the world from French bistro carrot rapée to Korean banchan This TikTok version takes inspiration from those classics but brightens the flavors with a zingy modern dressing
Recipe FAQs
- → How do I achieve thin carrot ribbons?
Use a vegetable peeler to shave peeled carrots into long, thin strips for the best texture and appearance.
- → Can I substitute the sesame oil?
Yes, extra virgin olive oil provides a gentler flavor but still complements the dressing well.
- → Is it better served chilled or at room temperature?
Both work, but a brief chill allows the flavors to blend more thoroughly and offers refreshing crispness.
- → What can I add for extra crunch?
Try adding chopped nuts or more sesame seeds for additional crunch and flavor depth.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for up to two days for optimal taste and texture.