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Generated four-panel process illustration for shaved carrot salad with sesame ginger dressing

Shaved Carrot Salad with Sesame Ginger Dressing

Wide carrot ribbons hold a light sesame dressing without losing all their crunch. Ginger, rice vinegar and soy sauce bring a savory edge, while a little honey softens the acidity. Scallions and toasted sesame seeds finish the salad.
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Prep Time 15 minutes
Resting 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb carrots peeled
  • 2 scallions thinly sliced
  • 1 tbsp toasted sesame seeds
  • 2 tbsp rice vinegar
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp neutral oil
  • 1 tsp toasted sesame oil
  • 1 tsp honey
  • 1 tsp fresh ginger finely grated
  • 2 tbsp chopped cilantro optional

Equipment

  • 1 Vegetable peeler
  • 1 Mixing bowl
  • 1 Whisk

Method
 

  1. Wash and peel the carrots. Place one on a board and shave long, thin ribbons with a vegetable peeler, turning the carrot when needed. Put the ribbons in a large mixing bowl.
  2. In a small bowl, whisk rice vinegar, soy sauce, neutral oil, sesame oil, honey and ginger. Taste the dressing before adding it; add a few drops more vinegar if you prefer a sharper finish.
  3. Add scallions and dressing to the carrots. Toss gently with clean tongs so the ribbons are evenly coated. Let stand for about 10 minutes to soften them slightly, keeping the salad out of direct heat.
  4. Add sesame seeds and optional cilantro just before serving. Toss once more and transfer with tongs, leaving any excess dressing in the mixing bowl. Serve cool or at room temperature.

Notes

Recipe development note: This formulation has not been kitchen-tested. Cooking times are estimates; use the stated texture and temperature checks.
Very thick ribbons stay rigid, while extremely thin ones wilt quickly. Try to keep their thickness consistent. If liquid gathers at the bottom after resting, lift out the salad rather than pouring everything onto the serving plate. Do not add more salt before tasting the soy dressing.
Refrigerate in a covered container and use within 2 days for the best texture. Keep the seeds separate if preparing ahead. The carrots become softer and the dressing more diluted as the salad sits, so freshly tossed is preferable.