This Asian Shredded Carrot Salad is one of my favorite go-to recipes when I need something quick, healthy, and full of flavor. It’s made with fresh carrots tossed in a light, zesty dressing and topped with scallions and sesame seeds for extra crunch. I find it perfect for summer meals, meal prep, or even as a refreshing snack in the middle of the day.
Why You’ll Love This Recipe
I love how this salad comes together in just 10 minutes and uses ingredients I usually have on hand. The carrot ribbons give it a crisp texture, while the soy-lime dressing adds a punch of sweet, tangy, and slightly spicy flavor. It’s also incredibly versatile, so I can adjust the seasoning, spice, and toppings however I like. Whether I’m serving it as a side dish or enjoying it on its own, it always satisfies.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 carrots, shaved into ribbons
1 tablespoon rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 to 2 teaspoons honey or maple syrup
A splash of lime or lemon juice (about 1 tablespoon)
1 teaspoon chili flakes (adjust to taste)
2.5 tablespoons olive oil or sesame oil
Salt to taste
Sesame seeds, for garnish
2 scallions, thinly sliced for garnish
Directions
I begin by peeling the carrots into thin ribbons using a vegetable peeler. I sometimes use a grater or food processor if I want finer pieces.
I transfer the shaved carrots to a large bowl.
In a separate bowl, I whisk together the rice vinegar, soy sauce, honey, lime juice, chili flakes, olive oil, and a pinch of salt until well combined.
I pour the dressing over the carrots and toss everything until the carrots are fully coated and the flavors are mixed.
To finish, I arrange the salad on a plate or bowl, then sprinkle sesame seeds and sliced scallions over the top. If I want a little more heat, I add an extra pinch of chili flakes.
Servings and timing
This recipe makes enough for 2 servings and takes only 10 minutes to prepare. It’s ideal when I need a quick side dish or light snack without much effort.
Variations
I like switching things up with this salad depending on my mood or what I have available:
I use tamari instead of soy sauce for a gluten-free version.
I swap honey for maple syrup when I want to keep it vegan.
I sometimes toss in chopped peanuts or cashews for a nutty crunch.
Adding thinly sliced cucumbers or radishes gives it more texture.
When I want extra flavor, I add fresh herbs like cilantro or mint.
Storage/Reheating
I prefer eating this salad fresh, but when I make it ahead, I store the shaved carrots and dressing separately in airtight containers in the fridge. The carrots stay fresh for up to 24 hours, and the dressing lasts up to 3 days. When I’m ready to eat, I just toss them together. This dish is best served cold, so I don’t reheat it.
FAQs
How many carrots do I need for two servings?
I use 4 medium-sized carrots for two servings. That gives the perfect amount of crunch and volume.
Can I use pre-shredded carrots?
Yes, I can use store-bought shredded carrots if I’m in a hurry, but I prefer shaving them fresh for the best texture and flavor.
Is this salad suitable for meal prep?
It is, as long as I keep the dressing and carrots separate until serving. That way, the carrots stay crisp and don’t get soggy.
What kind of oil works best?
I usually use olive oil, but sesame oil adds a nice nutty flavor that works really well with the Asian-inspired dressing.
Can I make this salad spicy or mild?
Yes, I adjust the chili flakes to control the heat. I add more for spice or reduce it for a milder flavor.
Conclusion
This Asian Shredded Carrot Salad is a simple yet flavorful dish that I always come back to. It’s quick to prepare, packed with bright and bold ingredients, and easy to customize based on what I have in my kitchen. Whether I’m making a side dish for dinner or prepping a healthy snack, this salad never disappoints.
A light, vibrant, and flavorful Asian-inspired carrot salad tossed in a zesty soy-lime dressing with sesame seeds and scallions. Perfect for a refreshing side dish or healthy snack.
Ingredients
4 carrots, shaved into ribbons
1 tablespoon rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 to 2 teaspoons honey or maple syrup
1 tablespoon lime or lemon juice
1 teaspoon chili flakes (adjust to taste)
2.5 tablespoons olive oil or sesame oil
Salt, to taste
Sesame seeds, for garnish
2 scallions, thinly sliced for garnish
Instructions
Peel carrots into thin ribbons using a vegetable peeler and place them in a large bowl.
In a separate bowl, whisk together rice vinegar, soy sauce, honey or maple syrup, lime juice, chili flakes, oil, and salt.
Pour the dressing over the carrots and toss until well coated.
Arrange the salad on a plate or in a bowl and garnish with sesame seeds and scallions.
Optional: add extra chili flakes for more heat.
Notes
Use tamari instead of soy sauce for a gluten-free version.
Swap honey for maple syrup to keep it vegan.
Add chopped peanuts or cashews for a nutty crunch.
Fresh herbs like cilantro or mint add more flavor.
