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Carrot Ribbon Salad
Salads
Ingredients:
- 3 large carrots
- 1 small garlic clove, finely grated or minced
- ½ lime, juiced
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tbsp avocado oil (or sesame oil for a nuttier flavor)
- 1 tbsp toasted sesame seeds
Equipments:
- Vegetable peeler
- Small bowl (for dressing)
- Large mixing bowl
- Whisk
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Raw
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Raw
Nutrition:
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Prep
Instructions:
- Peel the Ribbons
Using a vegetable peeler, shave 3 large carrots into long, thin ribbons. Place in a large bowl. - Make the Dressing
In a small bowl, whisk together 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp avocado oil, juice of ½ lime, 1 tsp maple syrup, and 1 minced garlic clove until well combined. - Dress and Toss
Pour the dressing over the carrot ribbons and toss gently to coat. - Finish
Sprinkle with 1 tbsp toasted sesame seeds. Let sit for 5–10 minutes to let the flavors meld, then serve.
Common Mistakes, Notes, Storage, Swaps & Tips
Notes: Pat the carrot ribbons dry if they release a lot of moisture — this helps the dressing cling. Let the salad rest 5–10 minutes after dressing for the best flavor.
Storage: Best served fresh. Dressed ribbons can be stored in the fridge for up to 1 day, though they will soften slightly.
Swaps: Use sesame oil instead of avocado oil for a nuttier, more aromatic flavor. Swap soy sauce for tamari to keep it gluten-free.
Tips: Use a Y-peeler for the widest, most elegant ribbons. Add thin cucumber ribbons for extra freshness.
Why these Ingredients
Carrot Ribbon Salad
1-2
Prep 10 min
Assemble 5 min
Total 10 min
Ingredients:
- 3 large carrots
- 1 small garlic clove, finely grated or minced
- ½ lime, juiced
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tbsp avocado oil (or sesame oil for a nuttier flavor)
- 1 tbsp toasted sesame seeds
Equipments:
- Vegetable peeler
- Small bowl (for dressing)
- Large mixing bowl
- Whisk
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Raw
Instructions:
- Peel the Ribbons
Using a vegetable peeler, shave 3 large carrots into long, thin ribbons. Place in a large bowl. - Make the Dressing
In a small bowl, whisk together 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp avocado oil, juice of ½ lime, 1 tsp maple syrup, and 1 minced garlic clove until well combined. - Dress and Toss
Pour the dressing over the carrot ribbons and toss gently to coat. - Finish
Sprinkle with 1 tbsp toasted sesame seeds. Let sit for 5–10 minutes to let the flavors meld, then serve.
