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1 from 1 vote

Sesame Soy Carrot "Noodles"

Servings: 4 as a side dish
Author: Jess Smith via Inquiring Chef


  • 3 cups carrots, peeled or grated into long, thin strips (as shown above)
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. sesame oil
  • 1 Tbsp. rice vinegar
  • 2 tsp. honey
  • 2 tsp. soy sauce
  • 1 Tbsp. sesame seeds
  • a few cilantro sprigs for garnishing (optional)


  • Start by blanching carrots. To do this, bring a large pot of water to a vigorous boil. (It is important to use a very large pot so that the water continues to boil when the carrots are dropped in.) Drop carrots into water and allow to boil for approximately 1 minute, until carrots just begin to become tender. Quickly drain and drop carrots into a bowl of ice water. Drain again once carrots are cool and pour into a medium mixing bowl.
  • To prepare the vinaigrette, combine remaining ingredients (except cilantro) in a small covered container and shake vigorously. Taste the vinaigrette and add additional soy sauce or honey to your liking.
  • Toss the carrots in the vinaigrette and refrigerate for at least 1 hour (overnight is fine if preferred). Garnish with cilantro sprigs and serve slightly chilled.