Go Back
–+ servings
Asian Raw Carrot Salad That Changed My Life

Life-Changing Asian Raw Carrot Salad You'll Love

Discover the Asian Raw Carrot Salad that changed my life, a vibrant, gluten-free, and vegan dish bursting with flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Carrots Fresh, crisp carrots provide natural sweetness and vibrant color.
  • 2 tablespoons Rice Vinegar Adds a tangy brightness.
  • 2 tablespoons Soy Sauce Adds rich umami essence; use tamari for gluten-free.
  • 1 tablespoon Sesame Seeds Provides delightful crunch; consider toasting.
For the Dressing
  • 1 tablespoon Honey or Maple Syrup Optional to balance the tang.
  • 1/2 teaspoon Chili Flakes Add for heat; adjust to taste.

Equipment

  • vegetable peeler
  • Cutting Board
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Wash and peel the fresh carrots to remove dirt and skin.
  2. Shave the carrots into long, thin ribbons using a vegetable peeler or mandolin.
  3. In a small bowl, whisk together rice vinegar, soy sauce, honey or maple syrup, and chili flakes.
  4. Combine the carrot ribbons in a large mixing bowl and pour the dressing over them.
  5. Toss the carrot ribbons gently to ensure they are well coated with the dressing.
  6. Serve immediately or refrigerate for up to 36 hours before serving.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 250mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 15000IUVitamin C: 6mgCalcium: 30mgIron: 0.5mg

Notes

Dress the salad just before serving to maintain crunch. Store dressing separately if making ahead.

Tried this recipe?

Let us know how it was!