5 from 1 vote
Vegan Asian Carrot Salad with Ginger Carrot Dressing {GF}
Prep Time
20 mins
Total Time
20 mins

This Vegan Asian Carrot Salad is made with thin slivers of cucumbers, avocados and carrots, topped with a creamy home made ginger carrot sesame dressing, toasted sesame seeds and Sriracha. Fresh and healthy! Gluten Free too. Get ready for the best salad dressing of your life.

Course: Lunch, Salad
Cuisine: Asian
Servings: 6
Calories: 351 kcal
Author: Vicky
  • 6 small English cucumbers peeled into ribbons
  • 6 carrots peeled, and peeled into ribbons
  • 3 avocados peeled into ribbons, (avocados must not be too soft)
For the salad dressing:
  • 2 tablespoons minced ginger
  • 2 tablespoons minced carrot
  • 4 tablespoons tahini
  • 4 tablespoons water
  • 2 tablespoons sesame oil
  • 2 tablespoons tamari
  • 3 tablespoons rice vinegar
  • 2 tablespoons coconut cream
  • 1 lime zested
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground ginger
  • For garnish: toasted sesame seeds and Sriracha
  1. In a large bowl combine cucumber, avocado and carrot ribbons.
  2. In a food processor combine dressing ingredients and process until smooth.
  3. Serve salad topped with dressed and garnished with toasted sesame seeds and Sriracha.
  4. Store remaining dressing in the refrigerator for up to 5 days.