Viral Asian Carrot Ribbon Salad
Shaved carrot ribbons in a tangy sesame, soy, and chili crunch dressing. The ice water step keeps them crisp instead of limp.
Servings: 4 servings
Ingredients
- 3 large carrots peeled into ribbons (use a vegetable peeler)
- 1 green onion thinly sliced
- 1 tablespoon sesame seeds toasted
Spicy Tangy Dressing:
- 2 tablespoons rice vinegar
- juice of half a lime
- 1 tablespoon soy sauce or coconut aminos
- 1 tablespoon sesame oil toasted preferred
- 1 teaspoon honey or maple syrup
- 1 clove garlic finely grated
- 1 teaspoon freshly grated ginger optional
- ½-1 teaspoon chili crisp adjust for heat
- Pinch of salt to taste
Instructions
- Peel your carrots into long ribbons using a veggie peeler. This is the fun part, just keep rotating the carrot as you peel so you get even, wide strips. Once you hit the core, you can snack on it or use it for you veggie broths later on.3 large carrots
- Place the strips in a bowl with ice and let them sit while you prep the sauce. This will help the thin ribbons hold their firmness so they'll have a nice crunch and won't get overly soggy from the sauce.
- Make the dressing by whisking together the rice vinegar, lime juice, soy sauce, sesame oil, honey, garlic, ginger, and chili crisp. Taste and adjust the heat or sweetness depending on your liking, I always go a little heavier on the chili oil.2 tablespoons rice vinegar, juice of half a lime, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon honey or maple syrup, 1 clove garlic, 1 teaspoon freshly grated ginger, ½-1 teaspoon chili crisp , Pinch of salt
- Toss it all together. Add the carrot ribbons to a large bowl. Pour the dressing over and gently toss with your hands or tongs until everything’s coated and glossy. Top with green onions and sesame seeds.1 green onion, 1 tablespoon sesame seeds
- Let it sit for 5–10 minutes so the flavors can soak into the carrots a bit. You’ll notice they start to soften slightly. Serve and enjoy!
Notes
No peeler? Here's what else works. A mandoline on its thinnest setting, a Y peeler, or a sturdy cheese slicer all produce usable ribbons. With only a knife, cut the carrot into thin lengthwise planks first, then slice each plank as thinly as you can. Avoid a box grater, which shreds rather than shaves.
The ice water is not optional if you care about crunch. Ten minutes in cold water with ice firms the carrot cells so the acidic dressing cannot pull water out of them. Drain and pat dry, because any water clinging to the ribbons dilutes the dressing.
Chili crunch heat varies enormously by brand. Start at ½ teaspoon, taste the dressing before it touches the carrots, and work up from there.
Nutrition
Calories: 82Calories | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 284mg | Potassium: 178mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7673IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg
