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Carrot Ribbon Salad

A crisp, refreshing salad made with ribboned carrots, sesame-lime dressing, and fresh herbs. It works as a side dish or light lunch.
Print Recipe
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 88-10 –10 large carrotslarge carrots about 8 cups of ribbons
  • 1 cup chopped parsley or carrot tops
  • 1 clove garlic grated
  • Zest and juice of 1 lime
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1/2 teaspoon cracked black pepper
  • 1 1/2 tablespoons toasted sesame seeds

Method
 

  1. Wash and dry the carrots, then trim the ends.
  2. Peel the outer layer, then slice the carrots into long ribbons with a vegetable peeler.
  3. Place the ribbons in ice water for 10–15 minutes to crisp.
  4. Combine the garlic, lime zest, lime juice, olive oil, soy sauce, and pepper.
  5. Drain and dry the carrot ribbons, then toss with the dressing.
  6. Top with sesame seeds and serve.

Notes

Add toasted sesame oil for extra flavor if desired.
Store the dressing and carrot ribbons separately for the best texture.
Nutrition information remains subject to verification before publication.