Raw Carrot Salad
Make Raw Carrot Salad now: ribboned carrots tossed in a bright sesame-lime dressing for a crisp, flavorful side.
Ingredients
- 1 1/4 pounds carrots (about 8 medium or 4 extra large)
- 1 tablespoon rice vinegar
- Juice of 1 small lime (about 1 tablespoon)
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon pure maple syrup or honey
- 1 to 2 teaspoons chili crisp (plus additional to taste)
- 1/4 cup thinly sliced green onions
- 1 tablespoon sesame seeds
Instructions
Step 1: Peel and ribbon the carrots
Peel each carrot and then use a Y-shaped vegetable peeler to shave long, thin ribbons down the length of the carrot. Work on a clean surface so each peeled strip creates a flat base as you rotate the carrot; keep the remaining stub to one side. As you peel you'll notice the ribbons are glossy, slightly flexible, and layered like fragile orange silk — handle them gently so they don't tear. Place the finished ribbons directly into a large mixing bowl, leaving a couple of whole carrots and the peeler nearby for visual continuity.
Step 2: Prepare the dressing and assemble
Combine rice vinegar, lime juice, soy sauce, sesame oil, and the maple syrup or honey in a small glass jar or measuring jug; add chili crisp to taste and stir until shiny and slightly emulsified. Keep liquids contained in glass jars or small ceramic bowls — nothing should be poured onto the work surface. Add the thinly sliced green onions and a small bowl of sesame seeds to the side. Pour the dressing over the carrot ribbons in the large clear glass bowl, then let everything sit for a moment so the ribbons begin to soften and take on a delicate sheen.
Step 3: Toss to combine and adjust seasoning
Toss the carrot ribbons, dressing, green onions, chili crisp, and sesame seeds together until the ribbons are evenly coated and slightly wilted from the acid and oil; the salad's texture should read bright, crisp but tender, with tiny glistening droplets of dressing clinging to the ribbon edges and little pockets of chili oil. Taste and adjust seasoning with more soy, lime, or chili crisp as desired, keeping the flavors balanced between salty, tangy, sweet, and spicy.
Step 4: Chill briefly if desired and serve
Either serve immediately for maximum crunch or refrigerate for 5 to 20 minutes to let the ribbons relax and meld with the dressing; the carrots will soften slightly and the surface will take on a cooler, more settled gloss. Transfer the tossed salad to the same clear glass bowl for serving, sprinkle a final scattering of sesame seeds and green onion, and present on the white painted pine surface with a halved lime nearby for brightness.
Notes
- Use a sharp Y-peeler to create long, even ribbons and avoid tearing.
- Keep the dressing separate if prepping ahead to preserve crunch.
- Adjust chili crisp to taste; start small and add more for heat.
- Swap tamari for soy sauce to make it gluten-free.
- Serve immediately for maximum texture or chill 5-20 minutes for a softer bite.