Asian Sesame Spiralized Carrots

Asian Sesame Spiralized Carrots

I often crave teriyaki sauce. I think it stems from my love affair with teriyaki tofu stir fries, which were the first dinner meals I learned how to make in my college apartment.

Usually when I crave teriyaki, it’s with chicken or shrimp and then I’m torn as to what to serve the protein with.

Thankfully, now, I have this spiralized sesame salad in my recipe arsenal and of course, so do you!

Asian Sesame Spiralized Carrots

This salad couldn’t get any easier – you just toss everything together in a bowl! It’s perfect for those last minute, “What do I make for dinner?” situations.

So what can you pair it with? Teriyaki grilled chicken, some chili shrimp, or even just add some quinoa and avocado, and you have a light sesame salad.

If you are having trouble finding large enough carrots for the spiralizer, try subbing in zucchini noodles – they’ll work great as well, just let them sit a bit longer so they can soften up.

That’s all I have in regards to today’s recipe! In other news, tomorrow, I’m officially announcing an exciting new project I’ve been working on, going live on YouTube TONIGHT at 8pm, so make sure you’re subscribe to my YouTube channel to get alerted once the video and announcement is posted (announcement will be in the description of the video, but I’ll announce it on the blog tomorrow!)

Can’t wait to share with you what I’ve been working on behind the scenes…

Watch our video to learn how to spiralize a carrot using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 4 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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5.0 from 2 reviews
Asian Sesame Spiralized Carrots
Prep time
Total time
Serves: 2
  • 1 large carrot, peeled, Blade D, noodles trimmed
  • 2 teaspoons toasted sesame seeds
  • 1.5 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 heaping teaspoon fresh ginger, peeled and grated
  • 1.5 teaspoons low-sodium soy sauce
  • 2 scallions, diced
  • freshly ground black pepper, to taste
  1. Combine all of the ingredients into a large bowl and toss well. Let sit for 10 minutes in the refrigerator so that the carrots soften or serve immediately.


Asian Sesame Spiralized Carrots

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  1. Looks simple and wonderful. And, per usual, I am in awe of your plating. Do you share how you get your veggie noodles so perfectly twirled, or is it a trade secret? ;-) Hehe!

  2. Is that supposed to be sesame oil? Or is sesame soil something I haven’t heard of yet??

    • I think sesame soil is like sesame oil, only it has lots more fiber! Ha! (Typos happen, it’s why I’m gainfully employed as a copy editor/proofreader for an advertising agency!)

  3. Ali- do you use toasted sesame oil or regular in your recipe? Looks fabulous, I’m going to try it this weekend!

  4. Ali, my spiralizer has three blades. Will you please show me a pic of the “D” blade.


  5. Michele Pryse :

    Made this tonight to pack in my and hubby’s lunches tomorrow. It came together in less than 5 minutes and tastes great!

  6. To get spiralized carrot noodles I usually have to get large ones to spiralize, seated and anchored properly, unfortunately they are usually held-over last fall’s harvest,big but dried out etc. Fresh young new carrots are much smaller (although juicer and better tasting) but they don’t spiralize very well! What, do we now need… a Mini-spiralizer?!

  7. Where do you find sesame soil?

  8. Hi Ali, where is your recipe for the cheese sauce you did with nutrtional yeast and cauliflower. This recipe is delicious and quick too!!!

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