Carrot Ribbon Salad Asian-Style

# What You Need:

→ Vegetables

01 - 4 large carrots, peeled and spiralized or cut into ribbons

02 - 2 green onions, thinly sliced

03 - 1 small red chili, finely sliced (optional)

→ Dressing

04 - 2 tablespoons soy sauce (use tamari for gluten-free)

05 - 1 tablespoon rice vinegar

06 - 1 tablespoon toasted sesame oil

07 - 1 tablespoon lime juice (about 1 lime)

08 - 1 teaspoon honey or maple syrup

09 - 1 garlic clove, minced

10 - 1 teaspoon fresh ginger, grated

→ Garnish

11 - 2 tablespoons toasted sesame seeds

12 - 2 tablespoons chopped fresh cilantro

# Directions:

01 - Place spiralized or ribboned carrots in a large mixing bowl. Add green onions and chili, if using.

02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, lime juice, honey (or maple syrup), garlic, and ginger until well combined.

03 - Pour dressing over carrots and toss gently to coat all ribbons evenly.

04 - Let salad marinate for 5-10 minutes to allow flavors to meld.

05 - Transfer to serving platter. Sprinkle with toasted sesame seeds and chopped cilantro. Serve immediately or chill up to 1 hour before serving.

# Expert Advice:

01 -

It comes together faster than ordering takeout and tastes just as vibrant and restaurant-worthy.
The carrots stay crisp and the dressing clings to every ribbon, so each bite is full of flavor.
You can make it ahead and it actually gets better as it sits, soaking up all that ginger and sesame.
Its naturally vegan and gluten-free adaptable, so it works for almost any gathering without fuss.

02 -

If you spiralize the carrots too far in advance, they can get limp and watery, so do it right before you dress them.
Toasted sesame oil is not the same as regular sesame oil, the toasted version has a much deeper flavor and is essential here.
Let the salad marinate for at least five minutes, it really does taste better when the dressing has time to soak in.

03 -