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Sesame-Honey Carrot Ribbon Salad

  • 20 m
  • 20 m
Carolyn Casner
“A simple vegetable peeler turns carrots into beautifully thin strips in this healthy vegetable side dish recipe. If you have a spiralizer, you can go for an artful tangle instead. Serve with miso-glazed fish or tofu.”


    • 3-5 large carrots (about 12 ounces)
    • 2 tablespoons orange juice
    • 2 tablespoons rice vinegar
    • 1 tablespoon reduced-sodium tamari or soy sauce
    • 1 teaspoon toasted (dark) sesame oil
    • 1 teaspoon honey
    • ¼ teaspoon garlic powder
    • 3 scallions, sliced
    • 2 tablespoons toasted sesame seeds


  • 1 Using a vegetable peeler or mandoline, make long, thin strips of carrot until you have about 8 cups of carrot ribbons.
  • 2 Whisk orange juice, vinegar, tamari (or soy sauce), oil, honey and garlic powder in a large bowl. Add the carrot ribbons and scallions and toss well to coat. Let stand 5 minutes; toss again. Sprinkle with sesame seeds before serving.
  • To make ahead: Refrigerate for up to 1 day.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
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