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Asian carrot celery slaw is crisp, refreshing, and full of flavor! Julienned carrots and celery are lightly blanched, then tossed with toasted sesame oil, ginger, garlic, and white pepper. Chilled to let the flavors meld, this no-mayo slaw has a fresh, savory finish with a crunchy bite.
Quick to make with simple ingredients, it’s the perfect salad for BBQs, potlucks, or meal prep. Follow my tips for slicing the veggies so they stay crisp, plus how to massage in the seasoning for maximum flavor.
How to make Asian Carrot Salad
This simple carrot celery salad comes together fast! Prepping the veggies into matchsticks allows them to absorb the healthy dressing but stay crisp, and a quick blanch removes any bitterness.
Julienne the carrots and celery
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- Slice carrots and celery into even matchsticks—about 2 to 2.5 inches long and not too thin. Thicker sticks won’t absorb flavor well, and too-thin pieces can turn soggy after chilling.
- Tip: You can use regular Western celery or Chinese celery—both work. Chinese celery has thinner stalks and a bolder flavor, but Western celery is easier to julienne.
Quick Blanch
- Blanch the celery and carrot for 1 minute. This quick step softens the raw edge and makes the Asian carrot slaw more flavorful without losing its crunch.
Cool and Drain
- Immediately transfer the blanched vegetables to a large bowl of ice water to stop the cooking. Drain well and pat dry with a clean kitchen towel to remove excess moisture—this helps the seasoning cling better.
Dressing/Seasoning
- Toss the vegetables with toasted sesame oil, grated garlic and ginger, white pepper, and a pinch of salt. Use clean hands to gently massage the dressing into the veggies to help the flavors penetrate.
Marinate and Chill
- Cover and refrigerate the celery carrot salad for at least 30 minutes, or overnight for deeper flavor. The longer it chills, the better the taste and texture. Serve cold and enjoy the crunch!
What to serve with carrot salad
This carrot and celery slaw is so popular in Taiwan because it’s easy and tastes crunchy-delicious in the hot months. Serve it with grilled proteins, light salads, and your favorite summer dishes for a refreshing, Asian-style meal the family will love.
- Grilled Protein: Carrot celery slaw is a perfect complement to my bang bang chicken skewers, bang bang salmon bites, or Kalbi (Korean short ribs).
- Light Sides: For another light summer side dish, try my pickled daikon with carrots, 15-minute Asian cucumber salad, or these simple and savory cold mung bean sprouts.
- Summery Asian Mains: You can’t go wrong with a Thai larb pork salad, salt and pepper tofu, or this Taiwanese cold noodle salad with lean protein and a miso ginger dressing.
FAQs
If the vegetables are sliced too thin or not blanched, they’ll release more moisture after chilling. Over-salting can also draw out excess liquid.
Yes! It tastes even better the next day after the flavors have had time to meld in the fridge.
It’s not recommended—blanching softens the raw edge, enhances flavor, and helps the veggies stay crisp longer.
Try these refreshing Asian slaw recipes next!
Crisp, fresh, and easy to make, these cold Asian salads are perfect for summer BBQs and picnic sides.
- Bok choy slaw with Thai chili lime dressing
- Napa cabbage slaw with wonton chips and Miso ginger dressing
- Paleo Asian coleslaw
Asian carrot celery slaw recipe
Video
Ingredients
- 5-6 stalk celery About half of one bundle
- 2 large carrots
Seasonings:
- ¼ to ½ tsp coarse sea salt
- 1 tsp grated ginger
- 1 tbsp toasted sesame oil
- One pinch ground white pepper
- Drizzle Toasted white sesame seeds
Instructions
Prep the veggies:
- Trim the base and leafy tops of the celery. Rinse well, then use a peeler to remove any tough, fibrous strings. Cut into 2.5 to 3-inch (6 to 7.5 cm) sections, then slice lengthwise into thin matchsticks.
- Peel the carrots. Slice diagonally into thin pieces (a little thicker than ⅛ inch / 3 mm), then stack a few slices and cut into matchsticks.
Blanch:
- Bring a large pot of water to a boil and season it with a pinch of salt. Add the celery and carrot matchsticks and blanch for about 1 minute.
Cool and drain:
- Quickly rinse the vegetables under cold or ice water to stop cooking and keep the colors bright. Drain well and shake off excess water.
Season:
- Add the veggies to a large mixing bowl. Toss with salt, grated ginger, sesame oil, and white pepper. Use your hands to massage and toss wel.
Marinate, Chill, and Serve:
- Let the slaw sit for at least 30 minutes in the refrigerator, or chill overnight for deeper flavor. Sprinkle it with toasted sesame seeds before serving. Best served chilled.
Notes
- Storage: Store the slaw in an airtight container in the fridge for up to 4 to 5 days. The vegetables may soften slightly over time, but they’ll stay crisp and full of flavor.
- Carrot and Celery Thickness: Pay attention to the slicing instructions in the recipe — the size of the matchsticks makes a big difference. If they’re too thick, the seasoning won’t absorb well. If too thin, the veggies can turn soft and lose their crunch after a day or two in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Easy and delicious, especially if you love a crunchy salad! This will be a new, year-round salad for me! I substituted the sea salt with a bit of soy sauce. It also works well with shredded carrots which saves some prep time.
Thank you!