You Need to try this carrot salad
You NEED to try this carrot salad is a easy American recipe that serves 4. 100 calories per serving. Recipe by thrivingonplants on YouTube.
Prep: 10 min | Cook: PT0M | Total: 45 min
Cost: $1.67 total, $0.42 per serving
Ingredients
- 4 medium Carrots (peeled into long thin strips (julienne))
- 2 tablespoons Rice Vinegar (or apple cider vinegar)
- 2 tablespoons Lime Juice (freshly squeezed)
- 2 tablespoons Soy Sauce (low sodium preferred)
- 1 tablespoon Sesame Oil (toasted sesame oil for flavor)
- 1 tablespoon Maple Syrup (pure maple syrup)
- ½ teaspoon Salt (fine sea salt)
- ¼ teaspoon Black Pepper (freshly ground)
- 1 tablespoon Sesame Seeds (toasted)
- 2 stalks Green Onion (thinly sliced)
Instructions
Create carrot ribbons
Using a vegetable peeler, run the blade lengthwise down each carrot to produce long, thin strips resembling ribbons. Collect the strips in a large mixing bowl.
Time: PT3M
Prepare the dressing
In a separate small bowl, whisk together the rice vinegar, fresh lime juice, soy sauce, toasted sesame oil, maple syrup, salt, pepper, toasted sesame seeds, and sliced green onion until the mixture emulsifies.
Time: PT5M
Toss carrots with dressing
Pour the dressing over the carrot ribbons in the mixing bowl. Toss gently until every strip is evenly coated.
Time: PT2M
Chill (optional)
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld before serving.
Time: PT30M
Temperature: 4°C
Nutrition Facts
- Calories
- 100
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 5 g
- Fiber
- 3 g
Dietary info: Vegan, Plant‑based, Gluten‑Free (if using tamari or gluten‑free soy sauce)
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Carrots: Daikon radish, jicama
- Instead of Rice Vinegar: Apple cider vinegar, white wine vinegar
- Instead of Lime Juice: Lemon juice
- Instead of Soy Sauce: Tamari (gluten‑free), coconut aminos
- Instead of Sesame Oil: Olive oil, avocado oil
- Instead of Maple Syrup: Agave nectar, brown rice syrup
- Instead of Salt: Kosher salt, sea salt
- Instead of Black Pepper: White pepper
- Instead of Sesame Seeds: Pumpkin seeds, sunflower seeds
- Instead of Green Onion: Chives, shallots
Equipment Needed
- Vegetable Peeler
- Mixing Bowl
- Whisk
- Measuring Spoons
- Cutting Board
- Knife
Critical Steps — Do Not Skip
- Peeling carrots into thin ribbons
- Whisking the dressing until fully emulsified
- Ensuring all carrot ribbons are evenly coated
Chef Tips from the Video
- Use the coldest carrots from the fridge for extra crispness.
- Add a handful of toasted pumpkin seeds for extra texture.
- For a spicy kick, stir in a pinch of crushed red pepper flakes into the dressing.
Troubleshooting
Dressing separates after sitting.
Whisk the dressing again vigorously or add a few drops more sesame oil to re‑emulsify.
Carrot ribbons are too thick and crunchy.
Peel the carrots a second time for thinner strips or let the salad sit longer to soften slightly.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture will become soggy.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the dressing a day ahead and store it in a sealed jar.
- Keep the carrots and dressing separate until ready to serve to maintain crunch.
Frequently Asked Questions
What is the cultural significance and history of carrot salad in American cuisine?
Carrot salad became popular in the United States during the health‑food boom of the 1970s, when raw vegetable dishes were embraced for their crunch and nutritional value. It reflects a shift toward lighter, plant‑forward meals that are quick to prepare.
What are traditional regional variations of carrot salad in the United States?
In the Midwest, carrot salad often includes raisins and a creamy mayo‑based dressing, while West Coast versions favor Asian‑inspired flavors like soy, sesame oil, and lime, similar to this recipe from thrivingonplants.
How is carrot salad traditionally served in American gatherings?
It is typically served chilled as a side at picnics, potlucks, and barbecue gatherings, offering a refreshing contrast to richer grilled foods.
What occasions or celebrations is carrot salad traditionally associated with in American culture?
Carrot salad is a staple at summer barbecues, family picnics, and health‑focused brunches, where its bright flavor and crisp texture complement a variety of main dishes.
What other American dishes pair well with this carrot salad?
It pairs beautifully with grilled tofu, veggie burgers, roasted sweet potatoes, or a hearty bean chili, adding a crisp, acidic counterpoint.
What makes this carrot salad special in the thrivingonplants plant‑based repertoire?
The salad showcases thrivingonplants' focus on simple, whole‑food ingredients and bold, Asian‑inspired flavors while remaining entirely vegan and quick to assemble, embodying the channel’s ethos of “salads that don’t suck.”
What are the most common mistakes to avoid when making carrot salad from thrivingonplants?
Common errors include cutting the carrots too thick, which prevents the dressing from coating them fully, and under‑whisking the dressing, leading to separation. Also, seasoning too lightly can make the salad taste flat.
Why does this carrot salad recipe use lime juice instead of lemon juice?
Lime juice provides a slightly sweeter, more aromatic acidity that balances the soy sauce and maple syrup, creating a flavor profile that aligns with the Asian‑inspired dressing used by thrivingonplants.
Can I make this carrot salad ahead of time and how should I store it?
Yes, you can prepare the dressing up to 24 hours in advance and keep the carrots separate. Store the dressed carrots in an airtight container in the refrigerator; they stay crisp for up to three days.
What does the YouTube channel thrivingonplants specialize in?
The YouTube channel thrivingonplants specializes in plant‑based, whole‑food recipes that emphasize fresh vegetables, simple techniques, and flavorful, nutrient‑dense meals for everyday cooking.
How does the YouTube channel thrivingonplants' approach to vegan cooking differ from other vegan channels?
thrivingonplants focuses on minimal‑ingredient, quick‑prep dishes that use everyday pantry staples and seasonal produce, whereas many other vegan channels often feature more elaborate, ingredient‑intensive recipes.
Last updated: September 2, 2026
