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A vibrant Asian carrot salad with spiralized carrots and green onions in a black bowl.

Asian Carrot Salad

Jennifer Ryan
Fresh, crunchy Asian carrot salad with sesame, soy, and ginger, an easy, flavorful side ready in just 10 minutes!
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Main Course, Salad, Side Dish
Cuisine Asian
Servings 4
Calories 106 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Heat a small skillet over medium heat. Add the sesame seeds and toast for 1–2 minutes, stirring often, until lightly golden and fragrant. Remove from heat and set aside.
    1 teaspoon sesame seeds
    Toasted sesame seeds scattered in a black frying pan.
  • Use a vegetable peeler or spiralizer to cut the carrots into long, thin ribbons.
    6 medium carrots
    Freshly cut carrots and green onions on a wooden cutting board.
  • Place the carrot ribbons in a large mixing bowl.
  • Add most of the sliced scallions and toasted sesame seeds, reserving a few for the garnish.
    3 medium scallions
    A vibrant Asian carrot salad with spiralized carrots and green onions in a blue bowl.
  • In a small bowl, pour in the rice vinegar, sesame oil, soy sauce, honey, and ginger paste and whisk.
    1 1/2 tablespoons rice vinegar, 1 1/2 tablespoons sesame oil, 1 1/2 tablespoons soy sauce, 1 teaspoon honey, 1/4 teaspoon ginger paste
    A whisk mixing a dark sauce in a small white bowl.
  • Toss everything together until the carrots are evenly coated in the dressing.
    Spiralized carrots being drizzled with sauce in a blue bowl.
  • Sprinkle the remaining scallions and sesame seeds over the top.
  • Serve immediately or chill briefly before serving.
    A vibrant Asian carrot salad with spiralized carrots and green onions in a black bowl.

Notes

Tips and Tricks
  • Toast the seeds: This step brings out a deeper, nutty flavor. Don’t skip it.
  • Even ribbons: Try to keep carrot ribbons similar in size for the best texture.
  • Adjust flavor: Add more honey for sweetness or extra soy sauce for a saltier taste.
  • Make ahead: This salad can be made in advance and stored in the fridge for up to 5 days. Toss again before serving.
  • Serving idea: Great as a light side dish or alongside grilled meats or rice bowls.

Nutrition

Calories: 106kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 443mgPotassium: 345mgFiber: 3gSugar: 6gVitamin A: 15399IUVitamin C: 8mgCalcium: 42mgIron: 1mg
Keywords carrot, carrot salad, carrots, cooking from scratch, easy recipe, healthy, healthy dinner, healthy eating, healthy lifestyle, recipe, salad, salad dressing, summer salad
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