Description

This carrot ribbon salad with sesame salt is crunchy, sweet and tangy, full of umami, and effortlessly elegant in its simplicity. 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.

Ingredients

For the Sesame Salt (makes a bigger batch)

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

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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.

Notes

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.