Viral 5-Minute Raw Carrot Salad with Sesame-Lime Dressing
Make this crunchy, tangy raw carrot salad in just five minutes. This simple recipe uses shredded carrots and an Asian-inspired sesame-lime dressing, making it a perfect quick side dish or light lunch.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian Inspired
- Diet: Vegetarian
Ingredients
Scale
- 4 cups raw carrots, shredded or ribboned
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon ground ginger
- 1 tablespoon toasted sesame seeds
- 1 green onion, thinly sliced (for garnish)
Instructions
- Prepare the carrots. If you are shredding them, use the large holes on a box grater. For a different texture, use a vegetable peeler to create long ribbons. Place the prepared carrots in a medium bowl.
- Make the dressing. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, Dijon mustard, minced garlic, and ground ginger until fully combined.
- Dress the salad. Pour the dressing over the shredded carrots. Toss everything together until the carrots are evenly coated.
- Add texture and finish. Stir in the toasted sesame seeds.
- Serve immediately for the best crunch, or let it sit for 10 minutes for the flavors to meld slightly. Garnish with sliced green onion before serving.
Notes
- For a hormone balancing boost, consider adding 1 teaspoon of apple cider vinegar to the dressing mixture.
- If you want a spicier kick, add a pinch of red pepper flakes to the dressing.
- This salad works well for meal prep; store the dressing separately and toss just before eating to keep the carrots crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 8
- Sodium: 450
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 3
- Protein: 2
- Cholesterol: 0