This shaved carrot salad is one of those fresh salads that instantly brightens up the table!
Packed with crisp carrots, bold Asian-inspired flavors, and a tangy homemade salad dressing, it’s simple yet tastes completely next level.
You may have seen the viral carrot ribbon salad that’s all over TikTok. This is my version! I love the fresh flavors in this one.
The combination of rice vinegar, sesame oil, soy sauce and honey create the perfect balance of savory, sweet, and tangy flavors. Enjoy it as a side dish or a base for your favorite proteins.
Ingredients
- Carrots
- Green onions
- Garlic
- Sesame seeds
- Soy sauce
- Rice vinegar
- Sesame oil
- Honey
- Chili crisp
How to Make Shaved Carrot Salad
Make the Carrot Ribbons
First, use a vegetable peeler to shave off the dirty outer skins of the carrots. Throw them away.
Now, run the peeler down the length of the carrots to create long, thin ribbons. Keep going until the carrots become too thin to shave.
Grate the Garlic
If you have a microplane, use it to grate the garlic cloves into a fine paste. You can also use the smaller holes of a box grater (watch your fingers and knuckles!).
If you’d rather not grate the garlic, use a sharp knife to finely mince it.
Make the Dressing
In a mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated garlic, honey and chili crisp.
Put it All Together
Gently fold the carrot ribbons, scallions and sesame seeds into the dressing. Now, dig in!
Watch how to make Shaved Carrot Salad!
Variations
This raw carrot salad recipe is endlessly customizable! Here are some tasty additions you can try:
- Add sliced cucumbers for extra crunch
- Toss in edamame for protein
- Mix in chopped peanuts or cashews
- Add fresh cilantro or Thai basil
- Include avocado for creaminess
- Experiment with maple syrup instead of honey for a flavor variation
- Grate fresh ginger along with the garlic for more flavor dimension
Serving Suggestions
This tasty recipe pairs beautifully with different proteins and main courses. Try serving it with:
- Teriyaki salmon
- Grilled chicken skewers
- Rice bowls
- Dumplings
- Lettuce wraps
- Noodle dishes
- Stir fry meals
Make Ahead Instructions
The best way to meal prep this vibrant salad is to shave the carrots and prepare the dressing separately. You can do this up to 3 days in advance.
Store the dressing ingredients in a jar and keep the carrots in an airtight container in the refrigerator. Toss everything together right before serving for the freshest flavors.
Storage Instructions
Store leftover carrot salad in an airtight container in the refrigerator for 1-2 days.
The carrots will soften slightly as they absorb the dressing, but the flavor becomes even better over time. Give the salad a quick toss before serving again.
For best results, keep extra sesame seeds separate and sprinkle them on just before serving to maintain the crunch.
When you try this carrot salad recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more salad recipes, try these:
Carrot Salad
Ingredients
- 1 1/2 lbs. carrots
- 4 scallions
- 2 cloves garlic
- 2 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 2 tsp. sesame seeds
- 2 tsp. honey
- 1 tsp. sesame oil
- 1 tsp. chili crisp
Instructions
- Use a vegetable peeler to remove the outer skin layer of the carrots. Discard the skins. Continue to run the peeler down the carrots to create long ribbons. Discard the carrot when it gets too thin to create the ribbons.
- Dice the scallions.
- Using a microplane or the finer side of a box grater, grate the garlic into a paste. (Alternatively, finely mince the garlic using a sharp knife.)
- In a large bowl, whisk together the soy cause, rice vinegar, sesame oil, honey, grated garlic and chili crisp.
- Fold in the carrot ribbons, diced scallions and sesame seeds.
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