Ribbon Salad with Ginger-Sesame Dressing Recipe

Introduction

This Ribbon Salad with Ginger-Sesame Dressing is a light and refreshing dish that perfectly balances sweet, tangy, and savory flavors. Thin carrot ribbons tossed in a vibrant dressing make it a delightful side or a healthy snack. Its simple preparation makes it ideal for quick meals or entertaining guests.

Ingredients

• 5-6 large carrots
• 2 green onions
• 1 tablespoon sesame seeds
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon honey (or maple syrup)
• 1/4 teaspoon grated ginger (or ginger paste)
• Salt to taste (if needed)

Instructions

1. Step 1: Prepare the carrots by peeling them into long, thin strips or ribbons using a vegetable peeler. Start at the thick end and shave toward the narrow end, working along the full length. Transfer the ribbons to a large mixing bowl.
2. Step 2: Trim the ends of the green onions and slice them thinly on a bias. Add the sliced onions to the bowl with the carrot ribbons.
3. Step 3: Toast the sesame seeds in a dry pan over low heat for 1–2 minutes, stirring constantly until they are lightly golden and fragrant. Remove from heat and set aside.
4. Step 4: In a small bowl or jar, whisk together the rice vinegar, sesame oil, soy sauce, honey (or maple syrup), and grated ginger until the dressing is smooth and emulsified.
5. Step 5: Pour the dressing over the carrots and green onions. Using clean hands, gently toss and massage the carrot ribbons for 30–45 seconds, allowing them to soften slightly and absorb the flavors.
6. Step 6: Sprinkle the toasted sesame seeds on top. Taste the salad and adjust the seasoning if needed, adding more soy sauce for saltiness or vinegar for brightness. Serve immediately, or refrigerate for 20–30 minutes to let the flavors develop.

Tips & Variations

• For extra crunch, add thinly sliced snap peas or cucumber ribbons.
• Use maple syrup instead of honey for a vegan-friendly option.
• To deepen the flavor, marinate the salad for up to 1 hour before serving.
• Try adding a handful of chopped cilantro or mint for a fresh herbal twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It is best enjoyed fresh, as the carrot ribbons may soften over time. If stored, give it a gentle toss before serving and consider adding a splash more dressing to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded carrots instead of peeling ribbons?

Pre-shredded carrots work in a pinch, but carrot ribbons provide a better texture and allow the dressing to coat each piece more evenly.

Is it necessary to toast the sesame seeds?

Toasting sesame seeds is optional but recommended, as it enhances their nutty flavor and aroma, adding more depth to the salad.

Ribbon Salad with Ginger-Sesame Dressing Recipe

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A refreshing and vibrant Ribbon Salad featuring thinly peeled carrot ribbons and green onions, dressed in a tangy and flavorful ginger-sesame dressing. This easy-to-make salad combines toasted sesame seeds, rice vinegar, sesame oil, soy sauce, honey, and fresh ginger for a perfect balance of savory, sweet, and zesty notes. Ideal as a light side dish or a healthy snack.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 18 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 5–6 large carrots
• 2 green onions
• 1 tablespoon sesame seeds

Dressing

• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon honey (or maple syrup)
• 1/4 teaspoon grated ginger (or ginger paste)
• Salt to taste (optional)

Instructions

1. Prepare the carrots: Using a vegetable peeler, shave the carrots into long, thin ribbons starting from the thick end down to the narrow end. Continue until most of the carrots are peeled into ribbons and transfer them to a large mixing bowl.
2. Slice the green onions: Trim the ends of the green onions and slice thinly on a bias. Add these slices to the bowl with the carrot ribbons.
3. Toast the sesame seeds (optional): Heat a dry pan over low heat and toast the sesame seeds for 1–2 minutes, stirring constantly until they become lightly golden and fragrant. Remove from heat and set aside.
4. Make the dressing: In a small bowl or jar, whisk together rice vinegar, sesame oil, soy sauce, honey (or maple syrup), and grated ginger until the mixture is smooth and emulsified.
5. Combine the salad and dressing: Pour the ginger-sesame dressing over the carrots and green onions. Gently toss and massage the carrot ribbons by hand for 30–45 seconds to slightly soften them and help absorb the flavors.
6. Finish and serve: Sprinkle the toasted sesame seeds on top of the salad. Taste and adjust seasoning if necessary, adding more soy sauce for saltiness or vinegar for brightness. Serve immediately or chill in the refrigerator for 20–30 minutes to let the flavors meld.

Notes

• To make the carrot ribbons easier to peel, ensure carrots are firm and fresh.
• Toasting the sesame seeds enhances their flavor but can be omitted if pressed for time.
• This salad can be made vegan by substituting honey with maple syrup.
• For extra crunch, consider adding chopped nuts like almonds or cashews.
• Refrigerate leftovers in an airtight container for up to 2 days but note that carrot texture may soften further.

Keywords: carrot ribbon salad, ginger sesame dressing, easy salad recipe, healthy side dish, no-cook salad, Asian salad