Author: This Carrot Ribbon Salad with Sesame Dressing is my take on the viral TikTok hit. Thin ribbons of carrot get tossed in a tangy soy-sesame dressing, then sprinkled with fresh cilantro, roasted peanuts, and sesame seeds for the perfect punchy-crunchy bite. It's bold, bright, and way more satisfying than you'd expect, especially eaten with chopsticks like noodles.
I love this Carrot Ribbon Salad as a quick side, a mid-afternoon snack, or a light meal topped with tofu bites. The sesame dressing is salty-tangy with a hint of sweet, the carrots soften just enough to twirl, and every bite has crunch from peanuts and seeds. Fifteen minutes, pantry staples, big flavor!
Why This Carrot Ribbon Salad Is Worth the Hype
- 15 minutes, zero fuss: Simple ingredients, no mandoline needed, just a veggie peeler.
- Crunchy & flavorful: Slurpable carrot "noodles" with a super crunchy, umami bite.
- Versatile serving options: Add Air Fryer Tofu to make it dinner, layer into a bowl (like this Vegan Sushi Bowl), or serve alongside Sticky Teriyaki Tofu.
- Meal-prep friendly: Holds up beautifully in the fridge for a couple of days. The ribbons stay twirl-able and tasty.
Ingredients for Carrot Ribbon Salad
For the salad:
- Carrots: Peel into long ribbons with a vegetable peeler.
- Red onion: Slice very thin so it adds zing without taking over.
- Cilantro: For fresh, herby pop. Not into cilantro? Try mint or Thai basil.
- Roasted salted peanuts: Or cashews. For nut-free, use pepitas or sunflower seeds (or skip).
- Sesame seeds: White, black, or a mix for extra crunch.
For the dressing:
- Soy sauce: Use tamari or coconut aminos for gluten-free.
- Rice vinegar: Or swap with lime juice in a pinch.
- Toasted sesame oil: Omit for oil-free.
- Maple syrup or agave: Balances the tang.
- Fresh ginger & garlic: For warm, zippy depth.
- Red pepper flakes: Optional for spice.
How to Make Carrot Ribbon Salad
- Combine the salad ingredients: Add the carrot ribbons, onion, cilantro, peanuts, and sesame seeds to a bowl with room for tossing.
- Make the dressing: Whisk all of the ingredients in a small bowl, or add them to a jar with a lid and shake.
- Dress the salad: Pour the dressing into the bowl with the carrots.
- Toss, rest, and serve: Pour dressing over the salad and toss well. Let sit 5-10 minutes so the carrots soften slightly and soak up flavor. Toss again, then finish with extra peanuts and sesame seeds.
Tips and Variations
- Ribbon like a pro: After removing the skin, lay the carrot flat on a cutting board. Hold the thick end steady (a fork works to keep fingers safe) and run the peeler across the top to keep those long, gorgeous ribbons coming.
- Make it oil-free: Skip the sesame oil and add extra sesame seeds; you can lightly toast the seeds in a dry pan for more flavor.
- Add other veggies: Add in thinly sliced cucumbers, radishes, or chopped green onions to the mix.
- Make it a meal: Top with air-fryer tofu cubes, crispy tempeh bacon bits, or vegan chicken pieces.
What to Serve With Carrot Ribbon Salad
Storage
Refrigerate leftover carrot ribbon salad in an airtight container for up to 3 days. Give it a good toss before serving.
If you try this carrot ribbon salad recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
More Easy Vegan Side Salads
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Carrot Ribbon Salad with Sesame Dressing
This Carrot Ribbon Salad is my take on the viral TikTok hit. Thin strips of carrot are tossed in a tangy soy-sesame dressing, then finished with fresh cilantro and roasted peanuts for the perfect punchy, crunchy bite. It's bold, bright, and surprisingly satisfying, especially when eaten with chopsticks like noodles. I love it as a quick side, a mid-afternoon snack, or even a light meal topped with tofu.
Servings:
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Ingredients
For the salad:
- 4 large carrots, peeled into ribbons (use a vegetable peeler)
- ¼ small red onion, very thinly sliced
- ½ cup fresh cilantro, roughly chopped
- ¼ cup roasted salted peanuts, roughly chopped, plus more for topping
- 2 teaspoons sesame seeds
For the dressing:
- 2 tablespoon soy sauce, (gluten-free if preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon maple syrup or agave
- 1 teaspoon fresh ginger, minced or grated, optional but recommended
- 1 clove garlic, grated or minced
- Pinch crushed red pepper flakes, optional, for heat
Instructions
- Prepare the salad: Use a vegetable peeler to shave the carrots into long, thin ribbons. Add them to a large bowl along with the red onion, cilantro, peanuts, sesame seeds, and any optional ingredients you're using.
- Make the dressing: In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, ginger, garlic, and red pepper flakes.
- Toss and serve: Pour the dressing over the salad and toss well to coat. Let it sit for 5-10 minutes to allow the flavors to meld and the carrots to soften slightly. Toss again before serving and finish with an extra sprinkle of peanuts and sesame seeds.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The carrots will soften slightly but stay delicious.
Oil-free? Omit the sesame oil and add more sesame seeds to taste.
Optional additions:
- Thinly sliced cucumber or radish for crunch
- Roasted salted cashews instead of peanuts
- A splash of lime juice for extra zing
- Thai basil or mint instead of cilantro
- Sliced green onion
- Tofu bites, air-fryer tofu cubes, or vegan chicken pieces to make it a meal
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 135kcal | Carbohydrates: 11g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 594mg | Potassium: 355mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12164IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 1mg
Linda says
This carrot salad is an absolute delight—fresh, vibrant, and bursting with that irresistible Vietnamese zing.
It feels like a little gift on your plate, full of warmth, care, and beautifully balanced flavors. Definitely one to make again.Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This is so lovely, thank you so much, Linda! 🙂
Jane says
Delicious! perfect for the hot muggy weather we have in Melbourne right now. Minimum effort and great flavour. A winner 👏
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ahh I love that!! ☀️ So glad you enjoyed it, Jane!