Asian Carrot and Cucumber Ribbon Salad

What is it that makes this salad so incredible?  Texture.  Carrots and cucumbers are shaved into long wide ribbons, sort of resembling a pappardelle noodle but in the form of a vegetable.  I think this recipe is just another example of how sometimes it is just as important to experiment with texture as it is with ingredients.

The carrot and cucumber ribbons are then dressed in a sweet and tangy ginger honey vinaigrette, garnished with toasted sesame seeds and some julienned asian pear.  Refreshing, delicious, and perfect for these hot summer days.

Asian Carrot and Cucumber Ribbon Salad


  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tsp toasted sesame seeds
  • 1 tsp fresh ginger, grated
  • 4 large carrots, peeled
  • 2 english cucumbers
  • 1 asian pear
  • salt and pepper


  1. Whisk together the honey, rice vinegar, sesame seeds, grated ginger, and a pinch of salt and pepper until combined, to make the dressing.
  2. Julienne the asian pear into small strips.
  3. Using a vegetable peeler, peel down the length of the carrots and cucumbers in order to shave off long wide ribbons of crunchy vegetable.
  4. Toss with the asian vinaigrette, garnish with the asian pear and extra sesame seeds if desired. Chill in the refrigerator for at least 30 minutes, and serve chilled.
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