Crisp carrot ribbons in a punchy sesame, lime and chili dressing.
Dietary labels are based on the listed ingredients. For allergies or celiac disease, verify every packaged ingredient and guard against cross-contamination.
VIRAL RECIPE, MADE RELIABLE
Why this recipe works
Thin ribbons absorb dressing quickly while staying crisp.
Rice vinegar and lime balance the sesame oil and honey.
A short rest softens the ribbons just enough without making them limp.
Ingredient notes
Carrots
Use large, firm carrots that are easier to shave into long ribbons.
Soy sauce
Choose reduced-sodium soy sauce if you prefer more control over salt.
Chilli crisp
Oil and heat vary by brand, so add it gradually.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
Tamari can replace soy sauce when needed.
Maple syrup can replace honey for a vegan salad.
Troubleshooting
The salad is watery
Dry the carrots after washing and serve soon after the resting time.
The dressing is too sharp
Add a small amount of honey and sesame oil, then taste again.
Storage and freezing
Refrigerate covered for up to two days, although the ribbons are crispest on the first day.
Stir before serving because the dressing settles at the bottom.
THE BUTTER & BLOOM RECIPE
Sesame Ribbon Carrot Salad
Print-friendly layout
Preparation time
19 min
Cooking time
0 min
Total time
29 min
Yield
6 servings
Cuisine
North American
Updated
Ingredients
6 large carrots
2 tablespoons rice vinegar
1 tablespoon lime juice
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon honey
1 teaspoon chili crisp
2 scallions
1 tablespoon sesame seeds
Detailed directions for Sesame Ribbon Carrot Salad
Peel carrots, then continue shaving them lengthwise into long ribbons.
Whisk vinegar, lime, soy, sesame oil, honey and chili crisp.
Toss carrots with dressing and massage gently for 30 seconds.
Rest 10 minutes, then add scallions and sesame seeds.