Peanut Lime Carrot Salad
Ribboned carrots tossed in a punchy sesame-soy-lime dressing, loaded with fresh herbs and chopped peanuts, and somehow even better the next day.
Servings: 4 servings
Calories: 170kcal
Ingredients
Carrot Salad
- 5 carrots peeled into ribbons
For the dressing
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 2 tsp maple syrup
- 1 garlic clove finely grated
- 1 tsp grated fresh ginger
- 1 tbsp sesame oil
- 1 tbsp sambal or Sriarcha
For Finishing
- ¼ cup fresh mint chopped
- ¼ cup fresh cilantro chopped
- ¼ cup scallions finely diced
- ⅓ cup chopped peanuts
Instructions
- Make the carrot ribbons. Trim and peel the carrots. Using a vegetable peeler, continue peeling lengthwise into long, wide ribbons — pressing firmly, rotating the carrot as you go. Stop when you reach the thin inner core.
- Make the dressing. In a large bowl, whisk together the soy sauce, lime juice, rice vinegar, maple syrup, grated garlic, ginger, sesame oil, and sriracha (if using).
- Toss the salad. Add the carrot ribbons to the bowl and toss well so everything is evenly coated.
- Add herbs + crunch. Roughly chop the mint, cilantro, and peanuts together (this distributes everything beautifully), then fold into the salad.
- Storage. This salad keeps well in the fridge for 4–5 days. The carrots soften slightly and absorb the dressing—arguably even better on day two.
Make It a Meal (Protein Options)
- Add one of the following to turn this into a satisfying meal: Shredded rotisserie chicken, Poached shrimp, Crispy air fryer tofu (see notes for tofu instructions).
Notes
Ingredient swaps: no cilantro? double the mint. peanuts can be swapped for cashews. both work.
Ribbon tip: press firmly with the peeler and go slow — you want wide ribbons that drape, not thin shreds. if you're getting shreds, more pressure.
Make ahead: this salad is genuinely better after an hour in the fridge. overnight is the best version. make it ahead on purpose.
Heat level: sriracha is listed optional — start with 1 tbsp, taste, go from there. it's not blow-your-head-off heat, just enough to keep you reaching for more.
To make it a meal: add shredded rotisserie chicken, poached shrimp, or crispy air fryer tofu (400°F, 12–15 min, shake halfway).
Nutrition
Serving: 1 serving | Calories: 170kcal | Carbohydrates: 18g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 814mg | Potassium: 464mg | Fiber: 5g | Sugar: 7g | Vitamin A: 13012IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 2mg
