Carrot Ribbon Salad
Salads
Ingredients:
- 183 g (3 large) carrots
- 3 g (1 small) garlic clove
- 22 g (½) lime
- 15 ml (1 tbsp) soy sauce
- 15 ml (1 tbsp) rice vinegar
- 5 ml (1 tsp) maple syrup
- 15 ml (1 tbsp) avocado oil
- 1 tbsp toasted sesame seeds
Equipments:
Features:
20 minutes or less
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Shave the carrot ribbons as thin as your peeler allows — thin ribbons soften nicely in the dressing and are easier to eat than thick strips.
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.
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.
Every ingredient here earns its place, but a few really shape the dish. The carrots adds natural sweetness and color. The garlic clove builds a savory, aromatic base. The lime adds acidity that brightens and balances the dish. The soy sauce adds savory, umami depth.
Carrot Ribbon Salad
Ingredients:
- 183 g (3 large) carrots
- 3 g (1 small) garlic clove
- 22 g (½) lime
- 15 ml (1 tbsp) soy sauce
- 15 ml (1 tbsp) rice vinegar
- 5 ml (1 tsp) maple syrup
- 15 ml (1 tbsp) avocado oil
- 1 tbsp toasted sesame seeds
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The carrots adds natural sweetness and color. The garlic clove builds a savory, aromatic base. The lime adds acidity that brightens and balances the dish. The soy sauce adds savory, umami depth.
Prep:
Shave the carrot ribbons as thin as your peeler allows — thin ribbons soften nicely in the dressing and are easier to eat than thick strips.
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.
