Ingredients
6 large carrots, peeled into ribbons
1 tablespoon sesame oil
2 tablespoons rice vinegar
2 tablespoons tamari or low-sodium soy sauce
2 tablespoons fresh lime juice
2 tablespoons honey (or maple syrup for vegan)
2 tablespoons chopped parsley or cilantro
1 teaspoon sesame seeds
Instructions
1. Use a peeler to slice carrots into thin ribbons and place them in a bowl.
2. Whisk sesame oil, rice vinegar, lime juice, tamari, and honey in a small bowl.
3. Pour the dressing over the carrot ribbons and toss gently to coat evenly.
4. Add chopped parsley or cilantro and sesame seeds on top.
5. Let the salad sit 10–15 minutes or serve immediately.
Notes
Store in an airtight container for up to 5 days.
Garnish with pistachios, mint, or chili flakes for variation.
For creamy version, swap dressing with tahini-lime blend.
- Prep Time: 10
- Category: Salad
- Method: Raw
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 9g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg