Name: Asian Shredded Carrot Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 4 carrots, shaved into ribbons (using a vegetable peeler, grater, or food processor); 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1-2 teaspoons honey or maple syrup; A splash of lime or lemon juice; 1 teaspoon chili flakes; Salt to taste; 2.5 tablespoons olive oil; Sesame seeds; Chopped scallions (optional); Extra chili flakes (optional)

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Introduction

This Asian Shredded Carrot Salad is a fresh and vibrant dish that’s perfect as a light snack or a flavorful side. With crisp carrot ribbons tossed in a tangy, slightly sweet dressing and topped with sesame seeds and chili flakes, it offers a delightful balance of textures and flavors.

A white bowl filled with thin, wide orange carrot ribbons forming the main layer, topped with small pieces of green scallion scattered evenly on top, along with white sesame seeds and tiny red chili flakes sprinkled throughout. On the right side of the bowl, a pair of light wooden chopsticks rest diagonally on the carrot ribbons. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 carrots, shaved
1 tablespoon rice vinegar
Salt to taste
1 teaspoon chili flakes
Sesame seeds, for garnish
1 tablespoon soy sauce
1–2 teaspoons honey or maple syrup
A splash of lime or lemon juice
2.5 tablespoons olive oil

Instructions

Step 1: Use a vegetable peeler, grater, or food processor to create carrot ribbons. Transfer them to a large bowl.
Step 2: In a small bowl, whisk together rice vinegar, soy sauce, honey or maple syrup, lime or lemon juice, chili flakes, and salt.
Step 3: Drizzle the dressing over the carrot ribbons and toss well to combine. Taste and adjust the seasoning if needed.
Step 4: Arrange the salad on a platter and garnish with scallions, sesame seeds, and additional chili flakes if desired. Serve immediately as a light snack or alongside grilled chicken or salmon.

Tips & Variations

For a vegan and gluten-free option, substitute soy sauce with tamari.
Add crushed peanuts for extra crunch and flavor.
Try mixing in fresh herbs like cilantro or mint for a bright twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The carrots may soften slightly over time. Toss gently before serving and add a little extra lime juice or vinegar if the flavors have mellowed. This salad is best enjoyed fresh and is not recommended for reheating.

How to Serve

The dish shows a white bowl filled with thin, curly orange carrot ribbons that are lightly tossed. These carrot ribbons create a soft layered texture with a mix of smooth and folded strips. Scattered on top are small green onion pieces, adding pops of bright green color, and white sesame seeds spread evenly, giving a bit of texture contrast. There are also small red chili flakes lightly sprinkled around, adding a hint of red. A pair of light-colored wooden chopsticks is placed diagonally on the top right side, partly touching the carrot ribbons. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded carrots for this salad?

Yes, pre-shredded carrots can be used to save time, but making carrot ribbons with a peeler offers a nicer texture and appearance.

What can I substitute for rice vinegar?

If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar as a mild alternative. Avoid using stronger vinegars like balsamic to keep the delicate flavor balance.