Crisp carrot ribbons tossed in a savory sesame-ginger dressing and topped with sesame seeds and fresh herbs.

Scale

For the salad:

For the dressing:

Cook Mode Prevent your screen from going dark

1. Peel the carrots and use a vegetable peeler to shave them into long, thin ribbons.

2. Optional: Soak the carrot ribbons in ice water for 10 minutes to crisp them, then drain and pat dry.

3. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, and grated ginger.

4. Place the carrot ribbons in a large bowl and toss with the dressing until evenly coated.

5. Transfer to a serving dish and garnish with sesame seeds and chopped cilantro.

6. Serve immediately for best texture and flavor.

Use a Y-peeler for wider, more uniform carrot ribbons.

Add a pinch of chili flakes or sliced red chili for heat.

This salad is best served fresh but can be refrigerated for up to 1 day.

For extra crunch, add thinly sliced cucumbers or shredded cabbage.