Shaved Carrot Salad
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Published
Thin, flexible ribbons of carrot and cucumber make this Shaved Carrot Salad a delicious change from a regular chopped salad. They’re tossed in a nutty sesame dressing that’s tangy, savory, slightly sweet, and gently spicy, with plenty of fresh ginger and garlic mixed in. This raw carrot salad is an easy no-cook side you can serve immediately, but I think it tastes even better after a 30 minute rest in the fridge.
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Fresh Shaved Carrot Salad
When the viral shaved carrot salad recipe first appeared on my TikTok feed, I knew I was going to love it. It became popular partly because of claims that raw carrots may help ‘balance hormones,’ but I’m no dietitian, so I can’t speak to whether that’s true. What I can confidently tell you is that shaving carrots into long, thin ribbons makes them lighter, more flexible, and just fun to eat! I usually shred or roast carrots when adding them to a salad, like in my roasted carrot salad, because thick pieces of raw carrot can be a bit overwhelming. However, shaving them solves that problem and creates plenty of surface area for the dressing to cling to! It also helps the carrots take on more flavor and soften slightly as they rest.
The dressing in this salad is similar to the one I use for my Asian cucumber salad, with rice vinegar, honey, toasted sesame oil, and a little heat, but this version also includes soy sauce, lemon juice, fresh ginger, garlic, and chili crisp. I add shaved Persian cucumbers too, stopping when I reach the watery seeds so they don’t dilute the dressing. It all comes together in about 20 minutes, with no cooking and very little cleanup!
Helpful Tips and Variations
- Use a vegetable peeler or a mandolin slicer. Cutting long, consistently thin ribbons with a knife can be tricky, so I recommend using a vegetable peeler. Hold the carrots/cucumber firmly at one end and run the peeler along it using long, even strokes. Rotate the carrot or cucumber whenever one side becomes too flat to peel easily. For more uniform ribbons (and even faster prep time), use a mandolin slicer set to about 1/16 inch (1.5 to 2mm) thick.
- Make it vegan. Just swap the honey for the same amount of maple syrup!
- Let it rest. You can serve this shaved carrot salad as soon as it’s tossed, but I prefer it after about 30 minutes in the refrigerator. The ribbons soak up more of the dressing and soften slightly without becoming limp. Resting also mellows the sharp bite of the raw garlic and ginger, giving the flavors time to blend.
- Taste before adjusting the seasoning. Soy sauce and chili crisp can vary quite a bit in saltiness depending on the brand. I recommend tasting the salad once everything has been tossed together. Keep in mind that the flavors will become slightly stronger as it rests!
Shaved Carrot Salad
Equipment
- Vegetable Peeler (or Mandoline Slicer)
- Mixing Bowl
- Jar with a Lid
Ingredients
For the Salad
- 2 medium carrots, peeled
- 2 small persian cucumbers, ends trimmed
- 2 diced scallions
- 2 tsp toasted sesame seeds
For the Dressing
- 1½ Tbsp toasted sesame oil
- 1 Tbsp rice vinegar
- 2 tsp soy sauce
- 2 tsp lemon juice
- 1 tsp honey, or maple syrup
- 1 clove garlic, grated
- 1 inch chunk fresh ginger, grated
- ½ tsp chili crisp
- ½ tsp coarse salt
- ¼ tsp pepper
Instructions
- Wash the carrots really well, then using a peeler, slice long thin slices. Transfer to a mixing bowl.
- Peel cucumbers the same way (stop peeling when you get to the seeds). Transfer the long slice to the bowl with the carrots.
- Add scallions and toasted sesame seeds to the bowl.
- In a jar with a lid, add all the dressing ingredients. Seal tightly and shake to emulsify. Pour over the salad and toss to coat.
- If you’ve got time, let everything stand for 30 minutes, which allows the carrots and cucumber to soak up the dressing flavors. But serving right way is fine, too!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Shaved Carrot Salad Step by Step
Gather all of your ingredients.
Shave the carrots and cucumber: Use a vegetable peeler or mandolin slicer to shave 2 medium peeled carrots lengthwise into long, thin ribbons. The ribbons should be thin and flexible rather than thick or stiff. Transfer them to a large mixing bowl.
Then shave 2 small Persian cucumbers lengthwise in the same way, rotating them as you work. Stop once you reach the watery seed centers so they don’t release too much moisture into the salad. Add the cucumber ribbons to the bowl with the carrots.
Add the remaining salad ingredients: Add 2 diced scallions and 2 tsp toasted sesame seeds to the bowl. Gently lift and toss the ribbons so everything is evenly distributed without tearing the delicate carrots and cucumber.
Make the dressing: Add 1½ Tbsp toasted sesame oil, 1 Tbsp rice vinegar, 2 tsp soy sauce, 2 tsp lemon juice, 1 tsp honey (or maple syrup), 1 grated garlic clove, 1 inch grated fresh ginger, ½ tsp chili crisp, ½ tsp coarse salt, and ¼ tsp pepper to a jar with a tight-fitting lid. Seal and shake vigorously until the dressing looks glossy and the oil is evenly combined.
Pour the dressing over the vegetables and gently toss until every ribbon is lightly coated.
Serve or chill: Serve immediately or refrigerate for about 30 minutes before serving. Resting gives the vegetables time to soak up the dressing and allows the raw garlic and ginger to mellow and blend into the other flavors. Toss once more before serving. Enjoy!
Serving Suggestions
This raw carrot salad is a really fresh no-cook side for summer. Because of the sesame flavors in the dressing, it works especially well with Asian-inspired mains. For an easy dinner, I love this salad with my sweet and spicy chicken. The sticky sauce has plenty of heat and sweetness, and the crisp carrot and cucumber ribbons keep the meal feeling fresh. This honey garlic glazed salmon is another great option, and both can be prepared while the salad rests for 30 minutes in the fridge!
If you’re looking for a meatless meal, serve it with my creamy peanut noodles, where the crunchy vegetables help lighten up the rich peanut sauce. And for lunch, I’d go with these Thai chicken wraps. The juicy pineapple and bold curry filling taste even better with something crisp and fresh on the side.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors get even better as it sits, but the longer the vegetables are stored in the dressing, the softer the carrot and cucumber ribbons become. Give everything a good toss before serving. I don’t recommend freezing raw salads like this one.
More Easy Summer Salads
- When I need a filling summer lunch, this Quinoa Salad gives me fluffy quinoa and plenty of fresh veggies.
- This Summer Corn Salad brings sweet corn, crisp bell pepper, and fresh basil together in one colorful bowl.
- I’m all about the juicy tomatoes, crunchy cucumbers, salty feta, and fresh dill in Cucumber Tomato Salad!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
