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–+ servings
Asian Raw Carrot Salad

Asian Raw Carrot Salad That Bursts With Flavor in 10 Minutes

This Asian Raw Carrot Salad is a quick, gluten-free, and vegan-friendly side dish that combines crunchy carrots with a savory dressing, perfect for any meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2-3 large Carrots Choose fresh, firm carrots for the best base.
  • 2 tablespoons Soy Sauce Swap with tamari for gluten-free.
  • 1 tablespoon Rice Vinegar Apple cider vinegar can be used as an alternative.
  • 1 tablespoon Honey or Maple Syrup For vegan option, stick with maple syrup.
  • 2 tablespoons Sesame Oil Olive oil works as a lighter substitute.
  • to taste Chili Flakes Adjust to taste or leave out.
  • 1 tablespoon Sesame Seeds For garnishing; toasted seeds add crunch.

Equipment

  • Vegetable peeler
  • mandolin
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Wash and peel the carrots, then shave them into long, thin ribbons using a vegetable peeler or mandolin. Place them in a large mixing bowl.
  2. In a small mixing bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, and sesame oil. Add chili flakes to taste, whisk until well combined.
  3. Pour the dressing over the carrot ribbons and toss gently to coat evenly. Let sit for about 3-5 minutes to meld flavors.
  4. Before serving, sprinkle sesame seeds over the salad and toss again for added crunch.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 400mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days, keeping the dressing separate to maintain crispness.

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