Prep the carrots

Shave the carrots into thin ribbons using a vegetable peeler so they’re light and easy to eat. Place the shaved carrot ribbons in a medium bowl so they have room to toss and absorb the dressing fully. Set the bowl aside while you make the dressing.

Make the dressing

In a small bowl, whisk together the olive oil, lemon or lime juice, white or apple cider vinegar, rice vinegar, red pepper flakes, salt, and pepper until the mixture is smooth and well blended. Taste and adjust accordingly: if it’s too sharp, add a little more oil.

Toss and marinate

Pour the dressing over the carrots and gently toss until every ribbon is evenly coated. The oil will start to soften the carrots slightly while the citrus and spices infuse them with flavor. Let the salad sit at room temperature for 5–10 minutes so the carrots mellow and the flavors have a chance to meld. If you let it sit longer, the texture will become softer, which is fine if you’re serving it as a side.

Add herbs and nuts

Just before serving, stir in the diced green onion and sesame seeds. Serve the shaved carrot salad either as a light side dish or as a starter before the main course. It pairs especially well with rich or grilled dishes because the citrus cut through heavier flavors. If you aren’t serving it immediately, you can store the dressed salad in the refrigerator for a few hours, though the texture will soften a bit more as it sits. For the best experience, aim to serve it while the carrots are still crisp and the citrus is fragrant.