Martha Stewart Asian Carrot Slaw

Martha Stewart Asian carrot slaw is a crisp, citrusy salad with peeler-shaved carrots, scallions and toasted sesame seeds that comes together in 15 minutes. It's an easy side salad for weeknight dinners, summer cookouts or potluck tables, and it's a quick no-cook recipe.

Shave the carrots with a vegetable peeler instead of grating them, because long thin ribbons stay crisp and soak up the dressing. Grated carrots turn watery and limp, so the slaw loses its snap within minutes.

Martha dresses the ribbons with rice vinegar and lime zest plus juice, which gives a bright citrus edge that bottled dressings can't match. Toasting the sesame seeds is optional in her version, but it adds a nutty depth to such a short ingredient list.

Martha Stewart Asian Carrot Slaw

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Course: SaladCuisine: American, AsianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

90

kcal

Long carrot ribbons and thin scallion slices get tossed in a tangy rice vinegar and lime dressing. The sesame seeds add a light crunch, and the whole bowl is ready after one quick toss.

Ingredients

• 3/4 pound carrots, peeled and shaved with a vegetable peeler
  

• 4 scallions, thinly sliced
  

• 2 tablespoons rice vinegar
  

• 1 tablespoon vegetable oil
  

• 1 tablespoon sesame seeds, toasted if desired
  

• 1/2 teaspoon lime zest, plus 1 tablespoon fresh lime juice
  

• 1 tablespoon fresh lime juice
  

• Coarse salt and ground pepper
  

Directions

• Shave the carrots: Peel 3/4 pound carrots, then shave them into long ribbons with a vegetable peeler. Drop the ribbons straight into a large bowl as you go.
• Add the vegetables: Thinly slice 4 scallions and add them to the bowl with the carrots. That way the scallion bits scatter evenly through the ribbons.
• Add the dressing: Pour in 2 tablespoons rice vinegar and 1 tablespoon vegetable oil, then add 1 tablespoon sesame seeds. Finish with 1/2 teaspoon lime zest and 1 tablespoon fresh lime juice.
• Season and toss: Season with coarse salt and ground pepper, then toss everything together until the ribbons are coated. Taste a strand and add a pinch more salt if the carrots still taste flat.
• Serve the slaw: Pile the slaw onto a platter or into a shallow bowl. Serve it right away while the carrots are still crisp.

Tools for this recipe

• OXO swivel vegetable peeler, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make Asian carrot slaw ahead of time?

You can shave the carrots and slice the scallions a day ahead and keep them in the fridge. Toss them with the dressing just before serving, because the vinegar and lime juice soften the ribbons if they sit for long.

What can I use instead of rice vinegar?

Apple cider vinegar or white wine vinegar works in the same amount, though both taste a little sharper. If you use either, add a tiny pinch of sugar to round out the flavor.

Do I have to toast the sesame seeds?

Toasting is optional, but it takes about 2 minutes in a dry skillet over medium heat. Shake the pan until the seeds turn light golden, and they'll taste much nuttier.

How long do leftovers keep in the fridge?

Store the slaw in an airtight container for up to 2 days. The carrots will lose some crunch and release a little liquid, so drain it off and give the slaw a quick toss before serving.

What's the most common mistake with this slaw?

Grating the carrots instead of shaving them is the biggest one, since grated carrots get soggy and clump together. A vegetable peeler gives you long ribbons that hold their crunch and look much better on the plate.