Carrot Ribbon Asian Salad

# Components:

→ 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 the spiralized or ribboned carrots in a large mixing bowl. Add thinly sliced green onions and red chili if desired.

02 - In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, lime juice, honey or maple syrup, minced garlic, and grated ginger until fully blended.

03 - Pour the prepared dressing over the carrot mixture and toss gently to coat all ribbons evenly.

04 - Let the salad rest for 5 to 10 minutes to allow the flavors to meld properly.

05 - Transfer the salad to a serving platter and sprinkle with toasted sesame seeds and chopped fresh cilantro.

06 - Serve immediately or chill in the refrigerator for up to one hour before serving for enhanced freshness.

# Expert Advice:

01 -

It comes together in 15 minutes and actually tastes better when you're short on time than when you overthink it.
The dressing is a perfect balance of salty, sweet, and tangy that somehow works with everything in your fridge.
It's one of those salads that feels restaurant-quality but makes you look effortlessly put-together.

02 -

If your carrots sit in the dressing too long, they become mushy and lose their charm—10 minutes is the sweet spot, not 30.
The ginger should be freshly grated because ground ginger tastes dusty and defeats the whole fresh, alive feeling of this dish.
Tasting the dressing before you add it to the carrots is not optional; this is your chance to adjust salt or sweetness without ruining the whole salad.

03 -