Lay each carrot flat on a cutting board and use a Y-peeler to shave long, wide ribbons from top to bottom. This top-notch technique creates a “noodle” texture that allows the dressing to coat every inch of the vegetable. Toss the ribbons into a large bowl, separating any that stick together to keep the salad light and airy.
Peel a piece of fresh ginger and grate it into a fine paste using a microplane or the small holes of a box grater. Do the same with the garlic.
In a small jar, combine the toasted sesame oil, rice vinegar, soy sauce, and honey with your ginger and garlic paste. Whisk until the honey is dissolved and the oil has emulsified.
Place the sesame seeds in a dry skillet over medium heat for about 3 minutes. Shake the pan constantly until they are golden and fragrant.
Pour the dressing over the carrot ribbons and add the thawed edamame and sliced green onions. Use tongs to gently lift and turn the mixture until every strand is shiny.
Transfer the salad to a shallow platter and sprinkle with the toasted sesame seeds. Let it rest in the refrigerator for 15 minutes before serving. This short wait allows the carrots to absorb the ginger and sesame flavors fully, resulting in a professional-grade side dish that stays crisp and vibrant for your next meal.
