How to Make Shaved Carrot Seaweed Salad

Shaved Rainbow Carrot Seaweed Salad

Shaved rainbow carrots are tossed with crumbled seaweed, sesame seeds, and a tangy, sesame-orange vinaigrette. 

Course Salads, Side Dish
Cuisine Asian, dairy-free, gluten-free, vegan, vegetarian
Prep Time 20 minutes
Cook Time 23 hours 55 minutes
Total Time 20 minutes
Servings 3 cups
Author Stephanie McKercher, RDN



  • 1 bunch rainbow carrots, quartered (about 3 ¼ cups)
  • ¼ cup crumbled seaweed snacks (gluten-free) or crumbled nori
  • ½ tablespoon white sesame seeds, toasted if desired
  • ½ tablespoon black sesame seeds, toasted if desired (optional)


  • 2 tablespoons toasted sesame oil
  • 2 teaspoons rice vinegar
  • 1 teaspoon grated orange peel
  • 1 tablespoon orange juice
  • 1 teaspoon grated ginger
  • 1 teaspoon tamari (gluten-free)


Prepare salad:

  1. Use mandoline slicer (with hand guard) set to 1/16-inch. Carefully slice carrots lengthwise. Transfer sliced carrots to a large mixing bowl. Stir in crumbled seaweed snacks (or nori) and sesame seeds. Set aside.

Prepare dressing:

  1. whisk together sesame oil, rice vinegar, orange peel, orange juice, ginger, and tamari. 


  1. Pour dressing over salad and stir until carrots are evenly coated. 

  2. Serve immediately or cover and refrigerate up to three days. 

Recipe Notes

To toast sesame seeds: Spread seeds in ungreased pan and bake in preheated 375-degree oven 10-12 minutes, stirring occasionally, or until white sesame seeds turn golden brown.

Ingredient substitutions: Use regular (orange) carrots if rainbow carrots aren’t available. Soy sauce (contains gluten) or liquid aminos may be used in place of tamari.

To make an entree salad: Add steamed edamame or baked tofu.