Low Sodium Carrot Salad Recipe
This low sodium carrot salad recipe is a bright, refreshing, and flavorful side dish – without any added salt! Make this salad in just 10 minutes by peeling whole carrots and tossing them with a delicious sesame dressing.
This is a fantastic recipe to use up carrots and make them a delicious no-cook side dish. And the dressing takes just a few minutes to whisk together and pour on the thinly peeled carrots. See our step-by-step photos below and make this great low sodium carrot recipe today!
Want more low sodium side dishes? Try our low sodium hibachi noodles, low sodium tomato salad, and our favorite low sodium sticky rice recipe.
If you have extra fresh carrots on hand, you have to try this fresh and flavorful carrot salad today! It’s easy to make, and you won’t believe there isn’t a lot of sodium in the dressing; it has a fantastic sweet and savory taste that pairs so well with these carrots.
Start by shredding or peeling your carrots like you are peeling the skins, but keep peeling the inside of the carrot into long thin ribbons. Then toss with the delicious 5-minute dressing and serve immediately!
Notes from Our Kitchen
- This recipe is light, refreshing, and has a fantastic flavor.
- It takes about 15-20 minutes to make, a quick and easy side dish you can make while dinner cooks.
- It’s versatile, as this side dish can be served with any protein.
- No cooking required! Just shred the carrots, make the dressing, and toss.
- The carrots and Asian-inspired dressing have a wonderful combination of sweet and savory flavors!
- Anyone can successfully make this dish by following our step-by-step photos and directions below.
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
The base of this salad is fresh carrots! I used long sweet fall carrots, actually ones we grew in our garden! Any variety of carrot will work for this recipe: orange, yellow, or even purple carrots work well. If you can find a bag of tricolored carrots, you can use all 3 for an extra beautiful dish.
The dressing for this salad has tasty Asian inspired flavors from toasted sesame oil, rice vinegar, honey, and sesame seeds. I also used a low sodium Worcestershire sauce for added tangy flavor.
I topped my carrot salad with sliced green onions or scallions. They gave the dish a great fresh crunch and pretty pop of color.
Additions and Substitutions
Instead of shredding the carrots, you could buy pre-shredded carrots or you could spiralize them if you have a spiralizer. Or grate them on a mandoline if you have one!
If you don’t have honey, you can make the dressing with maple syrup or with brown sugar, or agave nectar if you have some on hand.
Or use a sugar free sweetener if needed… or omit altogether! I found the carrot salad was nice with a bit of sweetness, but it’s not completely needed since the carrots are sweet on their own.
How To Make This Recipe
Step 1: Using a peeler, begin by peeling the outside skin off the carrots. Discard (or compost) and continue peeling the carrots into long, thin ribbons, until the carrots are completely peeled.
Place the peeled carrots into a serving bowl.
Step 2: In a small mixing bowl, add the dressing ingredients and stir well to combine.
Step 3: Pour the dressing over the peeled carrot ribbons and toss well.
Step 4: Garnish with thinly sliced green onions, and additional sesame seeds if desired.
Step 5: Serve immediately, and enjoy at room temperature.
Recipe FAQs
The carrots are tossed with a great low sodium dressing made with rice vinegar, toasted sesame oil, honey, low sodium Worcestershire sauce, and a few sesame seeds for crunch.
If you have leftovers, store the carrot salad in an airtight container, and refrigerate for up to 2 days. This salad won’t freeze well, so be sure to enjoy it fresh.
Absolutely! If you are cooking for a crowd or bringing this salad to a potluck or gathering, it’s simple to double or triple! Just be sure to peel or spiralize extra carrots and double up on the dressing.
Expert Tips
- I found that long carrots were easier to shred, and work better than baby carrots for this dish. If you do have baby carrots, you can try slicing them into matchsticks for this salad.
- I used a regular vegetable peeler for this recipe, like one you could peel potatoes with. You can use a fancier mandoline slicer or spiralizer if you have one.
- I like serving this salad with Asian inspired dishes, or anything that also has toasted sesame oil since the salad with compliment the flavors. Try serving it with low sodium teriyaki beef, low sodium orange chicken, or low sodium fried rice!
More Low Sodium Salad Recipes
- Low Sodium Caesar Salad With Toasted Panko Breadcrumbs
- Low Sodium Kale Salad Recipe
- No-Salt Cottage Cheese Salad Recipe
- Low Sodium Tomato Salad Recipe
- Low Sodium Couscous Salad Recipe
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Low Sodium Carrot Salad
Equipment
- Mixing Bowl
Ingredients
- 4 large carrots
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame seeds plus extra for garnish
- 1 teaspoon toasted sesame oil
- 1 teaspoon Worcestershire sauce
- 1 green onion sliced
Instructions
- Using a peeler, begin by peeling the outside skin off the carrots. Discard (or compost) and continue peeling the carrots into long, thin ribbons, until the carrots are completely peeled. Place the peeled carrots into a serving bowl.
- In a small mixing bowl, add the dressing ingredients and stir well to combine.
- Pour the dressing over the peeled carrot ribbons and toss well.
- Garnish with thinly sliced green onions, and additional sesame seeds if desired.
- Serve immediately, and enjoy at room temperature.
Notes
- I found that long carrots were easier to shred, and work better than baby carrots for this dish. If you do have baby carrots, you can try slicing them into matchsticks for this salad.
- I used a regular vegetable peeler for this recipe, like one you could peel potatoes with. You can use a fancier mandoline slicer or spiralizer if you have one.
- I like serving this salad with Asian inspired dishes, or anything that also has toasted sesame oil since the salad with compliment the flavors. Try serving it with low sodium teriyaki beef, low sodium orange chicken, or low sodium fried rice!
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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