Shaved carrot salad is a 15 minute, no-cook side dish that works alongside just about anything, but most notably Asian-inspired recipes. Carrots are ribboned with a vegetable peeler and tossed with celery, bell pepper, white onion, and cilantro, then dressed in a sesame rice vinegar dressing with a little kick from crushed red pepper. Sharp, savory, with a little heat.
Some of the best recipes I've made came from staring into a fridge full of vegetables that needed ot be used before they turned ugly.
This shaved carrot salad is one of those. A bunch of carrots, a couple of celery ribs, half an onion, a green bell pepper sitting in the crisper -- not enough of anything to build a full dish around, but more than enough to make something really good together.
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💡Recipe Overview
- Prep and Cook Time: 25 minutes to prep
- Dietary Info: Whole30, Paleo, GAPS
- Who this recipe is for: If you've got a handful of vegetables in the crisper that need to be used up, including a bunch of carrots, this is a good place to start.
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
This Shaved Carrot Salad uses vegetables that are easy to have on hand
The first time I made this, it was a side for the miso pasta and gochujang panko crusted fish I was putting together that same evening. I almost didn't bother with a salad at all, but the fridge needed clearing and we needed something fresh and crunchy on the table. What came together in about 15 minutes ended up being the thing everyone kept picking at.
The dressing. Oh, boy - that dressing! It's sharp and savory, with a little splash of rice vinegar, toasted sesame oil, a little heat from crushed red pepper. It coats the ribboned carrots in a way that makes the whole bowl taste so Asian, umami, so delicious! Totally not improvised.
Love that there's no cooking involved. No special equipment. Just a vegetable peeler, a sharp knife, and whatever you have in the crisper drawer.
Ingredients for Shaved Carrot Salad
- Carrots: Six medium carrots, peel them before ribboning so the dressing absorbs evenly.
- Celery: Two ribs sliced on a slight angle gives you longer, more attractive pieces.
- Green bell pepper: Green holds up better than red or yellow in a raw salad, it's firmer and releases less moisture, but the red, orange, or yellow bell pepper are sweeter and would work just as well here.
- White onion: Sharper bite than yellow, which works well with the dressing. See the tip below if raw onion runs strong for your family.
- Cilantro: If you've got cilantro haters at the table, flat-leaf parsley is a straightforward swap (though not as flavorful in this salad).
- Dressing: A blend of rice vinegar, toasted sesame oil (make sure it's toasted, not plain), and crushed red pepper flakes and salt. A garnish of sesame seeds to top it all off. You can sub homemade apple cider vinegar for rice vinegar, if desired.
Substitutions and Variations
This salad was part of my end-of-the-month fridge clean-up, and as such, I used whatever I happened to have in the back of my crisper drawer. I encourage you to do the same. The dressing is bold enough to cover most veggies. Here are some ideas:
- Cucumber: sliced thin or ribboned the same way as the carrots
- Radishes: paper-thin rounds add a peppery bite
- Shredded purple cabbage: adds color and holds up well dressed
- Sugar snap peas: sliced on an angle, they stay crisp and sweet
- Thinly sliced fennel: mild anise flavor that works surprisingly well with sesame
- Green onion: swap for the white onion if that's what you have
Helpful Tips
- Thin but not too thin: No mandoline needed here. A vegetable peeler is all you need for the carrots, and a sharp chef's knife handles everything else. The goal is thin, not perfect.
- Onion trick: If raw onion tends to run sharp for your family, soak the sliced onion in cold water for 5 minutes, then drain and pat dry before adding it in. It takes the bite right off without losing the flavor.
- Let it rest: Give the salad 5-10 minutes before serving to pull the flavors together.
💭Meal Prep Suggestion!
Best eaten the day it's made. The prep work like ribboning the carrots, slicing the vegetables, can be done a day ahead. Store everything undressed in an airtight container and toss with the dressing right before serving. Dressed leftovers keep for up to two days; the texture softens but the flavor holds.
Serving Suggestions
This salad was made to sit next to something rich or spicy to cut through all those deep flavors. Any Asian-inspired dish will be a hit with this shaved carrot salad. It was originally served alongside creamy miso pasta and spicy gochujang panko crusted fish, and that combination is still the best way to eat it.
It also works well with dumpling lasagna, baked chicken cutlets, slow cooker duck, or any rice bowl that needs a crunchy, acidic element on the side.
Frequently Asked Questions
This salad is best eaten the day it's made, while the vegetables still have their crunch. If making ahead, keep the dressing separate and toss right before serving. Dressed leftovers keep in the fridge for up to 2 days. These glass snap containers are perfect for leftovers.
Yes, a mandoline on a thin setting works well. The peeler gives wider, more flexible ribbons but either works great.
Yes! Oil and vinegar often separate without an emulsifier. Just give it a quick whisk right before pouring over the salad and you're good.
Looking for more delicious carrot recipes? Here are some ideas:
Did you make this shaved carrot celery salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Shaved Carrot Salad with Sesame Rice Vinegar Dressing
Ingredients
- 6 medium carrots, peeled
- 2 ribs celery
- ½ medium green bell pepper
- ½ medium white onion
- ¼ cup fresh cilantro, chopped
Dressing
- 3 tablespoons rice vinegar
- ¼ cup toasted sesame oil
- 1 teaspoon white sesame seeds
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon sea salt
Instructions
- Using a vegetable peeler, run it along the length of each carrot to create long, thin ribbons. Rotate the carrot as you go and keep peeling until you've worked your way through all 6 medium carrots, peeled. Add the ribbons to a large bowl.
- Slice 2 ribs celery on a slight angle to get longer, prettier pieces. Slice ½ medium green bell pepper and ½ medium white onion as thin as you can with a sharp knife. Add everything to the bowl with the carrots. Add ¼ cup fresh cilantro, chopped and toss the vegetables together.
- In a small bowl, whisk together the 3 tablespoons rice vinegar, ¼ cup toasted sesame oil, 1 teaspoon white sesame seeds, ½ teaspoon crushed red pepper flakes, and ½ teaspoon sea salt. Pour over the vegetables and toss well to coat.
- Taste and add more salt if needed. Let the salad sit for 5 to 10 minutes before serving -- the vegetables will soften slightly while the dressing soaks in. Toss once more before plating.
Notes
- Thin but not too thin: No mandoline needed here. A vegetable peeler is all you need for the carrots, and a sharp chef's knife handles everything else. The goal is thin, not perfect.
- Onion trick: If raw onion tends to run sharp for your family, soak the sliced onion in cold water for 5 minutes, then drain and pat dry before adding it in. It takes the bite right off without losing the flavor.
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