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Using a vegetable peeler, peel the 5 carrots into thin ribbons. Place the carrot ribbons into a large mixing bowl.

If using, finely chop the serrano pepper. Mince or press the 3 cloves of garlic. Add the chopped serrano pepper and minced garlic to the bowl with the carrot ribbons.

Add 1 tablespoon of rice vinegar, 2 tablespoons of soy sauce, and 2 tablespoons of regular vinegar to the bowl.

Squeeze the juice from the whole lime directly into the mixture. Add 2 tablespoons of sesame oil.

Grind 1 tablespoon of sesame seeds and add them to the bowl. Toss all ingredients together thoroughly to combine, ensuring the carrots are evenly coated with the dressing.

Cover the bowl and chill the mixture in the refrigerator for at least 20 minutes before serving to allow the flavors to meld.


Using a vegetable peeler, peel the 5 carrots into thin ribbons. Place the carrot ribbons into a large mixing bowl.

If using, finely chop the serrano pepper. Mince or press the 3 cloves of garlic. Add the chopped serrano pepper and minced garlic to the bowl with the carrot ribbons.

Add 1 tablespoon of rice vinegar, 2 tablespoons of soy sauce, and 2 tablespoons of regular vinegar to the bowl.

Squeeze the juice from the whole lime directly into the mixture. Add 2 tablespoons of sesame oil.

Grind 1 tablespoon of sesame seeds and add them to the bowl. Toss all ingredients together thoroughly to combine, ensuring the carrots are evenly coated with the dressing.

Cover the bowl and chill the mixture in the refrigerator for at least 20 minutes before serving to allow the flavors to meld.
