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This Asian Carrot Salad is the answer to every ‘what can I serve as a side dish’ question. It’s crunchy, tangy, slightly spicy, and completely addictive.
Sometimes I need recipes that don’t require turning on the oven. I created this salad because I wanted something refreshing to cut through rich meats at our Sunday BBQs. The best part? Even my son, who usually dodges vegetables, went back for seconds because of that peanut dressing. It’s low-carb, ready in 15 minutes, and tastes even better the next day!
Why you’ll Love this recipe
The Texture: Unlike grated carrots which can get mushy, peeling them into ribbons keeps them crisp and holds the dressing perfectly.
The Flavor Balance: We hit all the notes here—sweet (sugar), salty (soy), sour (lime/lemon), and heat (chili). It’s that classic Thai/Vietnamese flavor profile.
Meal Prep Friendly: The carrots stay crunchy in the fridge, making this perfect for lunchboxes.
Ingredients
- Lime, Lemon Zest and Chili The dressing is where the magic happens. I use a mix of lemon AND lime juice becasue lemon provides the tartness, while lime adds that floral citrus note essential for Asian cuisine.
- Grated Ginger I love ginger, I use it in my fresh fish ceviche and in this recipe because it adds a spicy, warmth that cuts through the sweetness of the carrots. It’s that background heat that makes you want another bite. Please don’t use ground ginger, which is great for baking, but in a fresh raw salad like this, it tastes dusty and won’t blend well with the lime juice.
- Sugar This really helps balance out the acidity from the citrus.
- Sesame Oil Just a bit, enough to add some nutty flavour.
Note: Find the full list of ingredients and measurements in the Recipe Card.
Substitutions
- Grated Ginger I know some of my friends don’t like ginger and find the flavor of ginger is too strong, here are the best swaps that won’t ruin the Asian profile:
- Lemongrass Paste: Use 1 teaspoon of lemongrass paste. It gives you that beautiful citrusy aroma without the spicy heat of ginger.
- Galangal: If you can find it (usually in Asian grocers), it looks like ginger but tastes more citrusy and pine-like. It’s actually more traditional in Thai cooking like my easy Thai coconut soup!
- Extra Garlic: Just skip the ginger entirely and add one extra clove of garlic. The lime and chili carry enough flavor that you won’t miss it too much.
- Sugar I like to use Natvia (which is mostly Erythritol) however it does not dissolve well in cold liquids like lime juice or soy sauce and it your salad will taste gritty. You will need to dissolve it first. In a small bowl add the lemon and lime juice and the 1:1 ratio of Natvia instead of sugar, microwave it for 10-15 seconds until just warm and whisk until fully dissolved. then add the cold ingredients (oil, soy etc) Natvia has a slight “cooling” effect on the tongue. In this salad, the chili and ginger actually mask that perfectly, so it works much better here than in a plain vinaigrette.
Ribbon, Curls or Grated cut?
I know ribbon cutting can be tedious, but if you want to make it more fun use the Karoto carrot sharpener and vegetable peeler. It’s in the shape of a pencil sharpener and can make fun curls as well as ribbons. Both curls or ribbon cuts are ideal in this salad to retain the carrot crunch. It keeps the moisture inside the carrot. Using an ordinary vegetable peeler works just as well to make ribbon cuts, watch my video to see how its done.
I don’t recommend grating carrots. It releases a lot of water, which dilutes your flavorful dressing and makes the salad soggy within minutes and your salad will not be the same.
How To Make Carrot Salad
- Peel carrots and slice into thin ribbons using a peeler or mandoline.
- In a bowl, whisk sugar with lemon and lime juice, mirin seasoning, mustard, sesame oil, and soy sauce until sugar dissolves.
- Add chopped chili, lemon and lime zest, garlic, ginger, and coriander. Mix well.
- Toss carrot ribbons in dressing until evenly coated.
- Plate and sprinkle with peanuts and green onion.
- Serve immediately or chill slightly.
Serving suggestions
Carrot Salad is good as either a main or side dish, with that in mind my favourite pairings are:
Easy Baked Scallops Gratin, French Shepherds Pie, Best Beef Milanesa or even my Roast Beef Tenderloin.
Salad always needs a good protein partner. My best tip is to serve it with roasted Asian glazed chicken thighs. If you want the best low fat and peanut taste go for my skinny turkey satay skewers.
Recipe FAQ’s
Absolutely! You can shred the carrots prepping them a few days in advance. You’ll need to be sure to store them in an airtight container in the fridge
No, I definitely wouldn’t freeze this. It’s a very liquidy recipe and thawing it will be a nightmare, and won’t be the same.
The best way to store this is in an airtight container in the fridge for upto 2 days. If you’ve prepared the carrots in advance though I’d serve this immediately.
Watch It Being Made
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Carrot Salad
Ingredients
- 7 Carrots medium, peeled
- 1 1/2 tbsp sugar Natvia is recommended as a substitute but see notes below for further steps
- 1 lemon zest and juiced
- 1 lime zest and juiced
- 3 tbsp mirin seasoning
- 1 tbsp dijon mustard
- 2 tbsp sesame oil
- 1/2 tbsp soy sauce
- 1 red chili finely chopped
- 4 cloves garlic finely chopped
- 2 tsp ginger grated
- 1 tbsp coriander chopped
- 1 green onion finely chopped
- 1/4 cup roasted peanuts chopped
Instructions
- peel carrots and slice into thin ribbons using a peeler or mandoline.
- in a bowl, whisk sugar with lemon and lime juice, mirin seasoning, mustard, sesame oil, and soy sauce until sugar dissolves.
- add chopped chili, lemon and lime zest, garlic, ginger, and coriander. Mix well.
- toss carrot ribbons in dressing until evenly coated.
- plate and sprinkle with peanuts and green onion.
- serve immediately or chill slightly.
Notes
-
Sugar Substitute (Keto / Low Carb): You can swap the sugar for Natvia or Erythritol (1:1 ratio).
- Important: Granular sweeteners don’t dissolve well in cold liquid. Microwave the sweetener with the lime juice for 10-15 seconds until warm, whisk to dissolve, then add the remaining ingredients.
- Carrot Cutting Tip: For the prettiest presentation, use a Y-peeler or mandoline to create long, even ribbons or use the Karoto carrot sharpener to make cute curls.
- Make Ahead: This salad is actually better after sitting for 15-20 minutes as the carrots soften slightly and absorb the flavors. It keeps well in the fridge for up to 2 days.
- Sweetness Level: Mirin and sugar add balance to the citrus and mustard. If you prefer less sweetness, start with 1 tablespoon of sugar and taste before adding more.
- Nut-Free Option: Skip the peanuts or replace them with toasted sesame seeds or crispy fried shallots for crunch.
- Extra Tang: Add a splash of rice vinegar or a little extra lime juice if you prefer a sharper dressing.
- Oil Swap: Sesame oil gives a distinct nutty flavour, but you can use olive oil or avocado oil if preferred.
- Herb Options: Try swapping coriander for mint or basil for a different flavour profile.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
