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Sesame Carrot Salad_closeup

sesame carrot salad

I started making this vibrant sesame carrot salad when I had leftover carrot scraps from prep of my vegan carrot hot dogs. When I made it for others, they often told me it deserved a starring role, not just something to be served as an afterthought. I totally agree! So, here’s the official (yummy!) recipe. And don’t worry, you don’t need to make the vegan carrot hot dogs first … unless, of course, you want to!

  • Yield: 2 servings 1x


  • 3 large* carrots, various colors, scrubbed
  • 1 tablespoon rice vinegar
  • 2 teaspoons lime juice
  • 1 1/2 teaspoons coconut nectar or brown rice syrup (optional)
  • 1/4 teaspoon natural sriracha or several drops hot sauce
  • 1 1/2 tablespoons toasted sesame oil
  • 1/4 teaspoon sea salt and/or naturally-brewed soy sauce, to taste
  • 1 1/2 teaspoons toasted sesame seeds
  • 2 tablespoons loosely packed fresh cilantro leaves


  1. Using a vegetable peeler, shred carrots into long, thin, fettuccine-like strips/ribbons. (Makes about 8.5 ounces/240 grams carrot ribbons.)
  2. In a medium bowl, whisk together the vinegar, lime juice, coconut nectar (if using), sriracha, sesame oil, and salt until a vinaigrette forms.
  3. Add the carrot ribbons to the vinaigrette and toss to fully coat. Adjust ingredients, to taste.
  4. Transfer to individual bowls, if desired. Sprinkle with the sesame seeds and cilantro, and serve.


*For shredding carrots into strips/ribbons, it can be easier to start with jumbo carrots. Just be sure to have a use for remaining carrot parts that aren’t shredded.

  • Author: Jackie Newgent
  • Category: Salad
  • Cuisine: Thai
  • Diet: Vegan


  • Serving Size: 1 1/4 cups
  • Calories: 150
  • Sugar: 6g includes 0g added sugars
  • Sodium: 340mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: carrots, carrot salad, sesame carrot salad, plant-based salad, salads, salad recipes, vegan recipes, plant-based recipes