Marinated Asian Carrot Salad - Carolina Country

Marinated Asian Carrot Salad

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Marinated Asian Carrot Salad

Bright and crisp, this sweet and tangy salad makes a perky side dish not only for our Grilled Korean Ribeye Sandwiches, but for just about anything. You can even use on pork, chicken or fish sandwiches. Best served cold.



  • ⅓ cup grapeseed oil

  • ⅓ cup rice wine vinegar

  • ¼ cup honey

  • 1 tablespoon plus 2 teaspoons sesame oil

  • 1 tablespoon plus 1 teaspoon tamari or soy sauce

  • 1 tablespoon finely grated fresh ginger (optional)

  • Zest of 1 lime

  • Juice of half a lime

  • 1 heaping tablespoon garlic paste


  • 1 bag (10-ounce) shredded carrots

  • 1 large daikon radish, peeled and shredded

  • 1 small red onion, thinly sliced

  • 1 cup cilantro, loosely packed and chopped 

  • Toasted sesame seeds or “everything” seasoning


  1. Whisk together all dressing ingredients.

  2. Combine carrots, radish and onion in a large mixing bowl. Toss with dressing. Refrigerate several hours or overnight. At serving time, stir in cilantro and sesame seeds or seasoning. 

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

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