Carrot Ribbon Salad with Sesame Salt

This carrot ribbon salad with sesame salt is crunchy, sweet and tangy, full of umami, and effortlessly elegant. It’s the perfect low-carb, low-calorie side dish—bursting with flavor and incredibly easy to make. If you love carrots, there’s a good chance you’ll fall in love with this salad just like I did.

Who Knew Carrots Are So Versatile?

I’ve always loved raw carrots. They’re crunchy, naturally sweet, low in calories, high in fiber and nutrients, and so easy to enjoy as part of a healthy daily routine. For the longest time, I mostly munched on them plain and didn’t think to include them in many salads—aside from the classic Romanian combo of grated carrot, celeriac, and apple (you’ll find that recipe on my Substack).

But then came my Ultimate Carrot Salad—a vibrant mix with hemp hearts, parsley, and mint, packed with plant-based protein, healthy fats, antioxidants, and minerals. And more recently, I’ve been inspired by the carrot ribbon salads trending all over social media.

I’ve tried grated carrots, matchstick carrots… but ribboned carrots? A total game changer. After all these delicious experiments, I’ve realized something important: how you cut, slice, or chop a vegetable can completely transform its texture, flavor, and the way you experience it.

I can’t pick a favorite from all my carrot salads—I truly love them all—but right now, I’m all in on ribbons. Tossed with an Asian-inspired dressing and topped with sesame salt (a homemade condiment I sprinkle on everything), this version is my current obsession. It’s easy, nourishing, and irresistibly good.

Sesame Salt: A Wonderfully Versatile Condiment

I discovered sesame salt a few years ago when we were still living in Dallas, Texas. I’m not sure if it’s commercially available (I’ve never seen it in stores), but thankfully, it’s incredibly easy to make at home.

All you need to do is toast sesame seeds (white or black, or a mix of both) in a dry skillet until fragrant, then crush them gently with flaky sea salt (I love Maldon) using a mortar and pestle. Aim for a coarse, crumbly texture—it’s part of what makes this condiment so special.

Store it in a closed jar at room temperature, and sprinkle it on everything: salads, eggs, avocados, grain-free bowls, chicken—you name it.

You can play around with the ratio to suit your taste, but I like using about 3 tablespoons of sesame seeds to 2 teaspoons of sea salt flakes.

For this recipe, you’ll make a small batch, use a few teaspoons for the salad, and save the rest to experiment with. It’s one of those simple extras that can totally transform a meal.

Soy or Coconut Aminos?

As you probably know, most Asian-inspired dressings call for soy sauce. Authentic soy sauce—when made only from fermented soybeans, especially if organic and non-GMO—is an incredible ingredient.

The issue is that most commercially available soy sauces contain wheat. Why add wheat to a naturally gluten-free food that’s already perfectly delicious on its own?

That said, it is possible to find gluten-free soy sauce, also called Tamari, made without wheat and preservatives—an excellent option for this carrot salad dressing.

And if you’re avoiding soy altogether (which I completely respect), coconut aminos are your best friend. They taste very similar to soy sauce, with the same consistency and deep color, and work beautifully in this recipe.

So, for this salad dressing, you can choose between gluten-free soy sauce or coconut aminos—both are great.

Ingredients You Need

For the Sesame Salt:

• 3 tablespoons sesame seeds
• 2 teaspoons flaky sea salt

For the Dressing:

• 1 tablespoon coconut aminos or gluten-free soy sauce
• 1 1/2 tablespoon raw sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon apple cider vinegar
• Juice of 1 lime
• 1–2 garlic cloves, minced (adjust to taste)

For the Salad:

• 4 large carrots
• The prepared dressing
• 2–3 teaspoons sesame salt

Step-by-Step Instructions

Make the Sesame Salt

Toast the sesame seeds in a dry skillet over medium heat until fragrant and lightly golden (about 5 minutes). Transfer to a mortar and pestle, add the salt flakes, and gently crush until some of the seeds and salt break down—you’re aiming for a mix of fine and coarse texture. Store in a small jar. You’ll use a few teaspoons here, and the rest makes a delicious finishing salt for other dishes (eggs, salads, bowls, stir-fries).

Prepare the Dressing

In a small jar, combine all the dressing ingredients. Shake well until emulsified. Taste and adjust—add more garlic if you like it punchier. I usually stick with one medium clove for a subtler flavor.

Ribbon the Carrots

Wash and, if needed, peel the carrots. Using a vegetable peeler, shave them lengthwise into thin ribbons. This part takes a little patience—you won’t be able to use the entire carrot, so save the cores for a snack or to add to a soup stock bag.

Assemble the Salad

In a large bowl, toss the carrot ribbons with the dressing and 1 teaspoon of sesame salt. Let it sit for 10 minutes to allow the flavors to meld. Taste and add more sesame salt if desired.

Serve

Transfer to bowls, sprinkle with sesame salt, and enjoy—I don’t know why, but chopsticks make this salad taste better. This salad makes a refreshing side dish or a satisfying crunchy snack any time of day.

Preparation Note: This salad can be made ahead of time. Unlike other vegetable salads that tend to go soggy in the fridge, the carrots stay crisp and absorb the flavors of the dressing beautifully.

Enjoy!

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