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: 4
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
Find it online:
https://itdoesnttastelikechicken.com/carrot-ribbon-salad/Scan the QR code for updates, tips, and to ask me any questions!
