Asian Carrot Salad

This Asian Carrot Salad is a simple dish that is surprisingly delicious.  Made with crisp, freshly grated carrots that are tossed in a sesame and soy dressing, it’s a refreshing side or salad dish that pairs beautifully with most anything.  The dressing is balanced with tangy rice vinegar, sesame oil, soy sauce, honey and lime juice. This salad is a nutritional powerhouse full of vitamin A and antioxidants so you can feel good about eating it.   It’s a bright and crunchy dish that is quick and easy to prepare and very versatile.

Ingredients needed to make Asian Carrot Salad:

• 3 large carrots
• 1/2 tbsp toasted sesame oil (may use olive oil)
• 1 tbsp seasoned rice vinegar
• 1 tbsp low sodium soy sauce
• 1 tbsp hot honey or regular honey
• 1/2 lime, juiced
• Toasted sesame seeds
• Green onions, chopped

How to make Asian Carrot Salad:

• Wash and peel the carrots.  After peeling, continue to peel the carrots lengthwise into ribbons.  Place the carrots in a serving bowl.

• Whisk the sesame oil, rice vinegar, soy sauce, hot honey and lime juice together in a small bowl until well incorporated.  Pour the dressing over the carrots and toss together.

• Top the salad with toasted sesame seeds and sliced green onions.

• The salad can be refrigerated for about 30 minutes before serving to let flavors meld.  This salad is more flavorful the longer it sits!

NOTES:

• Store salad in a covered container in the refrigerator for 3-5 days.  Salad gets better as it sits.
• Other optional add-ins for the salad are:  chopped cilantro, fresh ginger, hot red pepper flakes, crushed peanuts or cashews, chopped red bell pepper, or chopped cucumbers.  Some add-ins may influence the shelf life of the salad and become soggy such as nuts, pepper or cucumbers.

Other yummy recipes to try:

• Peanut Chicken Lettuce Wraps
• Asian Chicken Salad
• Asian Whole Grain Salad
• Oriental Ramen Noodle Salad

Asian Carrot Salad

LeAnn

This Asian Carrot Salad is a simple dish made with crisp, freshly grated carrots that are tossed in a sesame and soy dressing. 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Salad

Cuisine Asian

Servings 4

Calories 61 kcal

Equipment

• 1 Vegetable peeler

Ingredients

  

1x2x3x

• 3 large carrots
• 1 1/2 tsp tbsp toasted sesame oil (may use olive oil)
• 1 tbsp seasoned rice vinegar
• 1 tbsp low sodium soy sauce
• 1 tbsp hot honey or regular honey
• 1/2 lime, juiced
• Toasted sesame seeds
• Green onions, chopped

Instructions

 

• Wash and peel the carrots.  After peeling, continue to peel the carrots lengthwise into ribbons.  Place the carrots in a serving bowl.
• Whisk the sesame oil, rice vinegar, soy sauce, hot honey and lime juice together in a small bowl until well incorporated.  Pour the dressing over the carrots and toss together.
• Top the salad with toasted sesame seeds and sliced green onions. 
• The salad can be refrigerated for about 30 minutes before serving to let flavors meld.  This salad is more flavorful the longer it sits!
• NOTES: *Store salad in a covered container in the refrigerator for 3-5 days.  Salad gets better as it sits. *Optional add-ins for the salad are:  chopped cilantro, fresh ginger, hot red pepper flakes, crushed peanuts or cashews, chopped red bell pepper, or chopped cucumbers.  Some add-ins may influence the shelf life of the salad and become soggy such as nuts, pepper or cucumbers.

Nutrition

Serving: 1gCalories: 61kcalCarbohydrates: 10gProtein: 1gFat: 2gSodium: 182mgPotassium: 205mgFiber: 2gSugar: 2gVitamin A: 9053IUVitamin C: 5mgCalcium: 27mg

Keyword Asian Carrot Salad, Carrot Salad, Viral Carrot Salad, Salad, Side Dish

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