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Prepare the carrots: Peel the carrots, then use a vegetable peeler to shave them into thin, long ribbons. Place the carrot ribbons into a large mixing bowl.

Prepare the spicy elements: Finely slice the serrano pepper. Mince or smash the garlic cloves, preferably using a garlic press for a very fine texture. Add both the serrano pepper and garlic to the bowl with the carrots.

Prepare the dressing: Add the rice vinegar, soy sauce, white vinegar, and sesame oil to the bowl with the carrots and spicy elements.

Add lime and sesame: Squeeze the juice of the whole lime into the bowl. Grind the sesame seeds using a mortar and pestle, then add the ground sesame seeds to the bowl.

Combine: Toss all the ingredients together thoroughly until the carrot ribbons are well coated with the dressing.

Chill: Let the salad chill in the refrigerator for about 20 minutes to allow the flavors to meld.

Serve: Remove from the refrigerator and serve chilled as a refreshing side dish.


Prepare the carrots: Peel the carrots, then use a vegetable peeler to shave them into thin, long ribbons. Place the carrot ribbons into a large mixing bowl.

Prepare the spicy elements: Finely slice the serrano pepper. Mince or smash the garlic cloves, preferably using a garlic press for a very fine texture. Add both the serrano pepper and garlic to the bowl with the carrots.

Prepare the dressing: Add the rice vinegar, soy sauce, white vinegar, and sesame oil to the bowl with the carrots and spicy elements.

Add lime and sesame: Squeeze the juice of the whole lime into the bowl. Grind the sesame seeds using a mortar and pestle, then add the ground sesame seeds to the bowl.

Combine: Toss all the ingredients together thoroughly until the carrot ribbons are well coated with the dressing.

Chill: Let the salad chill in the refrigerator for about 20 minutes to allow the flavors to meld.

Serve: Remove from the refrigerator and serve chilled as a refreshing side dish.
