Raw Carrot Salad with Sesame, Soy and Lime Dressing

Summer’s nearly here. Which means it’s time for some fun salads. Continuing on with the Asian flavours, is this bright and crunchy carrot salad.

Traditionally carrot salad is popular in many cultures, the most well know are those from the middle-east. However, this salad is a spin-off from an Asian noodle salad I used to cook back in my vegetarian days.  As it is, it’s raw/vegan, but you could add egg noodles, rice noodles or even low carb konnyaku noodles to this if you want to make it a bigger meal. I’m keeping a big tub of it in the fridge and using it in wraps or just grabbing it for a quick snack. The herbs may get a little soggy but I’ll allow that because as the bright flavours of the dressing soaks through the crunchy carrot the flavours just become better and better.

Carrot Salad with Sesame, Soy and Lime Dressing

  • 4-5 carrots, grated (to make 2 cups)
  • 1 large (170g) red capsicum, shredded
  • 200g (2 cups) snow peas, shredded
  • 1 big handful mint, shredded
  • ½ bunch coriander leaves


  • 4 tsp sesame oil
  • 2 Tbsp sweet chilli sauce (sugar-free optional)
  • 2 Tbsp dark soy sauce (or Braggs Aminos/Tamari for soy/wheat-free)
  • 1 Tbsp kecap manis
  • 2 Tbsp lime juice
  • 1 tsp sesame seeds


  1. Combine the salad ingredients in a large bowl.
  2. In a small bowl combine the dressing.
  3. Toss the dressing through the salad.

Makes 4 large serves.

Nutrition per serve (using sugar-free sweet chilli):
114 Calories
5.4g Fat, 0.9g Saturated, 0mg Cholesterol
2.9g Protein
10.7g Carbohydrates, 4.5g Fibre
914.2mg Sodium

About Michelle

Michelle is passionate about showing people how easy it is to prepare food that is healthy and packed full of flavour. She has just completed her first recipe book, Healthy Helpings: fast food for fit physiques. She began sharing her love of food in 2007, when she produced two series of the online cooking show ‘Healthy Helpings TV’, making fast food healthy and healthy food fast. In 2008 she competed in bodybuilding as a novice figure shaping competitor and she remains passionate about physique sports. She was a 2009 Australian Masterchef semi-finalist, and contributes articles to Oxygen Magazine Australia. Michelle lives with her husband on the Fleurieu Peninsula in South Australia, where she loves to search out new ingredients and food ideas from local farmers markets, health food shops and ethnic grocers, and take her two dogs on long rambles through the vineyards. Find out more about Michelle's book