Asian Inspired Carrot Ribbon Salad
Looking for a light, crunchy, and flavor-packed side that’s anything but boring? This Asian-Inspired Carrot Ribbon Salad is just that. With paper-thin ribbons of sweet carrot tossed in a bright, savory-sweet dressing, this dish delivers a refreshing bite in every forkful. It’s the perfect accompaniment to grilled proteins, a standout at potlucks, or a quick weeknight side when you’re craving something colorful and nourishing. The best part? It comes together in minutes, no stove required. Simple, stunning, and seriously satisfying.
🥕 Vegetable Base Substitutes:
Carrots (ribboned) → Use zucchini, cucumber, daikon, beets, or bell pepper strips for a different base or color mix.
Ribboned carrots → If no peeler available, use julienned carrots or shredded carrots.
🥣 Dressing Substitutes:
Rice vinegar → Use apple cider vinegar, white wine vinegar, or lime juice.
Soy sauce → Substitute with coconut aminos, tamari (for gluten-free), or liquid aminos.
Sesame oil → Use olive oil, avocado oil, or a mix of neutral oil + toasted sesame seeds for flavor.
Maple syrup or honey → Use agave nectar, coconut sugar, or a zero-calorie sweetener like Scotty’s.
Ground ginger → Swap with fresh grated ginger, ginger paste, or leave out entirely for a milder flavor.
Garlic → Use garlic powder, shallots, or omit for low FODMAP.
🌿 Toppings/Garnishes:
Sesame seeds → Try chopped nuts (like peanuts or almonds), hemp seeds, or everything bagel seasoning.
Fresh herbs (like cilantro or mint) → Use basil, green onions, or microgreens.
🥗 Add-Ons for Protein or Heartiness:
Add shredded chicken, edamame, tofu, or chickpeas.
Toss in rice noodles or serve over quinoa for a meal-sized salad.
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Asian Inspired Carrot Ribbon Salad
A vibrant, crunchy, and refreshing salad packed with carrot ribbons, crisp bell pepper, and a tangy sesame-ginger dressing. Perfect as a side dish, a light lunch, or a topping for rice bowls, wraps, or grilled proteins.
Ingredients
- 2-3 medium-sized carrots, peeled using a peeler
- 1 red bell pepper, julienned
- 1 cucumber, julienned
- 1 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon ground ginger
- Salt and pepper, to taste
- sesame seeds, crushed peanuts (optional but tasty for crunch)
Instructions
- In a large mixing bowl, combine the carrots ribbons, bell pepper, cucumber, green onions, and cilantro.
- In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, ground ginger, salt, and pepper until well combined.
- Pour the dressing over the slaw mixture and toss until evenly coated.
- Let the slaw sit for at least 5–10 minutes to allow the flavors to meld.
- Garnish with sesame seeds or crushed peanuts, if desired. Serve chilled or at room temperature.
