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Viral Asian Raw Carrot Salad with Sesame-Lime Dressing

A close-up of a mound of bright orange raw carrot salad, shredded and topped with white sesame seeds.
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This fresh, crunchy raw carrot salad comes together in under 10 minutes. The tangy sesame-lime vinaigrette makes this simple side dish addictive and perfect for meal prep or a quick weeknight addition.

Ingredients

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  • 4 cups carrots, shredded or ribboned
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon toasted sesame seeds
  • 1 green onion, thinly sliced (optional garnish)

Instructions

  1. Prepare the carrots. Use a box grater to shred the carrots or a vegetable peeler to create thin ribbons. Place the prepared carrots in a medium mixing bowl.
  2. Whisk the dressing ingredients together in a small bowl. Combine the soy sauce, rice wine vinegar, sesame oil, honey, Dijon mustard, and red pepper flakes until fully mixed.
  3. Pour the dressing over the carrots. Add the toasted sesame seeds to the bowl.
  4. Toss everything well to coat the carrots evenly with the dressing.
  5. Taste the salad and adjust seasoning if needed; add a splash more vinegar for tang or honey for sweetness.
  6. Serve immediately for maximum crunch, or let it rest for 5 minutes for the flavors to meld. Garnish with sliced green onion before serving.

Notes

  • For the best texture, avoid grating the carrots too finely; slightly thicker shreds or ribbons hold up better against the dressing.
  • This raw carrot salad is excellent for meal prep. Store the dressing separately and toss just before serving to keep the carrots crisp.
  • If you are focusing on hormone health, consider using apple cider vinegar instead of rice wine vinegar in the dressing.

Nutrition

Find it online: https://cookingzenith.com/raw-carrot-salad-asian-sesame-lime/