If there’s one thing I can’t resist, it’s a recipe going viral for good reason — and these carrot salads were ALL over my feed. And of course, I had to put my own spin on it. I tested it, tweaked the dressing, and loaded it up with mango, edamame, and cilantro — and honestly? The hype is completely deserved. This Sesame Ginger Carrot Salad is the best carrot salad I’ve tried!
Other carrot salads lack protein and are honestly a bit boring. I added edamame for a boost of plant-based protein – and color! This dressing has a bold sesame ginger flavor in every bite. I used carrot ribbons instead of shredded carrots, and honestly it makes such a difference — it’s like carrot “spaghetti” and so much more fun to eat!
Easy Carrot Salad Ingredients
Ingredient notes:
- Carrots: The star of the show! You’ll want large carrots for the best ribbons. Use a vegetable peeler to peel long, thin ribbons directly off the carrot — it’s easier than it sounds and makes for the most beautiful presentation!
- Mango: Adds the most beautiful sweetness and juicy bite to this salad. Use fresh mango for the best results! No mango on hand? Pineapple makes a great swap.
- Edamame: Adds a boost of plant-based protein and a satisfying bite. Use shelled, thawed edamame straight from the freezer bag — no cooking needed!
- Cilantro: Fresh cilantro brings a bright, herby flavor that ties the whole dish together. Not a cilantro fan? Just leave it out!
- Soy sauce: Adds that deep savory flavor to the dressing. Swap for coconut aminos to keep this gluten-free.
- Sesame oil: Use toasted sesame oil for the best flavor — it gives the dressing a rich, nutty depth that makes this salad truly irresistible. Don’t be shy with it!
- Rice vinegar: The best vinegar to use in a carrot salad! It’s mild, slightly sweet, and complements the sesame and ginger without overpowering the other flavors.
- Honey: Balances out the tanginess beautifully. Use maple syrup to keep this fully vegan.
- Garlic: Fresh minced garlic takes the dressing to the next level.
- Green onions: Adds a fresh, mild bite throughout the salad.
- Lime juice: A squeeze of fresh lime juice brightens the whole dressing and pairs perfectly with the mango and cilantro.
- Salt & pepper: Season to taste at the end!
See recipe card for full ingredient list and quantities.
How to Make This Easy Carrot Salad
1. Make your Carrot Ribbons
Peel and discard the rough outer skin of your carrots first. Then hold each carrot firmly by one end and use a vegetable peeler to shave long ribbons up and down the length of the carrot.
Rotate the carrot as one side gets flat and keep going until you reach the narrow core — don’t worry about using every last bit!
You should end up with close to 4 cups of carrot ribbons.
2. Add ingredients to the carrots and make dressing
Add the mango, edamame, green onions, and cilantro to the bowl.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, garlic, lime juice, and a pinch of salt and pepper.
Pour the dressing over the salad.
3. Toss your Carrot Salad
Toss until well-combined. Taste and adjust salt, pepper, or rice vinegar as needed.
4. Top with Sesame Seeds
Top with sesame seeds and serve immediately, or refrigerate for 30 minutes for best flavor. Enjoy!
How to Store Simple Carrot Salad
Store any leftover carrot salad in an airtight container in the fridge for up to 3–4 days. The flavors actually get better as it sits, making this a great make-ahead salad for meal prep!
Make sure to give it a good toss before serving as the dressing may settle to the bottom.
⭐️Note that the carrot ribbons will soften slightly over time — if you prefer more crunch, you can store the dressing separately and toss right before serving.
My other favorite summer salad is my Blueberry Balsamic Lentil Salad and is a great one for a healthy lunch throughout the week (and has 20g of protein per serving!!)
Pro Tips for the Best Easy Carrot Salad
- Make it ahead — This salad gets even better after sitting in the fridge for a few hours! The carrot ribbons soften slightly and soak up all that dressing. Store in an airtight container for up to 4 days.
- Take your time with the ribbons — Run the vegetable peeler along the full length of the carrot for the longest, most beautiful ribbons. I like to create slightly wider ribbons so I will focus on one area of the carrot for a bit, then rotate.
- Use fresh mango for the best flavor and texture — frozen works in a pinch but fresh is really the move here.
- Adjust the dressing to taste — Before tossing with your carrots, always taste the dressing and tweak the salt, pepper, honey, or lime juice to your liking.
- Gluten-free? Swap the soy sauce for coconut aminos and you’re good to go!
Common Questions
How do you make a simple carrot salad?
Making a simple carrot salad is easier than you’d think! Grab a vegetable peeler and peel long carrot ribbons from large carrots directly into a large bowl. Add your mix-ins like mango, edamame, and green onions, whisk together a simple dressing, pour it over the carrot ribbons, and stir to combine. No cooking, no fuss — just fresh and delicious!
What dressing do you put on a carrot salad?
For this sesame ginger carrot salad, the dressing is a simple Asian-inspired blend of soy sauce, toasted sesame oil, rice vinegar, honey, garlic, ginger and fresh lime juice. It’s savory, sweet, and tangy all at once — and it clings to every carrot ribbon beautifully.
What vinegar should go with carrot salad?
Rice vinegar is hands-down the best vinegar for carrot salad dishes. It’s lighter and less sharp than white or apple cider vinegar, with a mild sweetness that complements the carrots without overpowering the other flavors. It also pairs perfectly with sesame oil and soy sauce for that bold Asian-inspired dressing.
What goes well in a carrot salad?
So many things! This recipe uses mango, edamame, cilantro, and green onions for a sweet, savory, and fresh combo that works incredibly well. Other great additions include pineapple for a tropical twist, shredded red cabbage for crunch and color, or chopped cashews for a little extra texture. The dressing is really versatile so feel free to make it your own!
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Sesame Ginger Carrot Salad
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Ingredients
Salad
- ~4 cups carrot ribbons about 4–5 large carrots, peeled with a vegetable peeler
- 1 cup fresh mango diced (about 1 medium-sized mango)
- 2/3 cup shelled edamame thawed
- 1-2 green onions thinly sliced
- 1/4 cup fresh cilantro roughly chopped
- 1-2 tbsp sesame seeds add as much as you like
Sesame Ginger Dressing
- 2 tbsp soy sauce or coconut aminos for gluten-free
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 clove garlic minced
- 1-2 tsp fresh ginger finely minced (add more to taste)
- juice of one fresh lime
- Salt and pepper to taste
Instructions
- Peel and discard the rough outer skin of your carrots first. Then hold each carrot firmly by one end and use a vegetable peeler to shave long ribbons up and down the length of the carrot. Rotate the carrot as one side gets flat and keep going until you reach the narrow core — don't worry about using every last bit! You should end up with close to 4 cups of carrot ribbons.~4 cups carrot ribbons
- Add the mango, edamame, green onions, and cilantro to the bowl.1 cup fresh mango, 2/3 cup shelled edamame, 1-2 green onions, 1/4 cup fresh cilantro
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, garlic, lime juice, and a pinch of salt and pepper.2 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp honey, 1 clove garlic, 1-2 tsp fresh ginger , juice of one fresh lime, Salt and pepper to taste
- Pour the dressing over the salad and stir until everything is evenly coated.
- Taste and adjust salt or other flavors as needed. Add more ginger if you want that flavor to be more forward. Top with sesame seeds and serve immediately, or refrigerate for 30 minutes for best flavor. Enjoy!1-2 tbsp sesame seeds
