Viral Carrot Ribbon Salad
You’ve probably seen the Viral Carrot Ribbon Salad popping up everywhere, and for good reason. After trying it in my own kitchen, I couldn’t resist sharing it with you. This simple salad takes carrots and transforms them into something fresh, crisp, and a little spicy!
With my love for salads and curiosity for viral food trends, I knew I couldn’t skip this one. After seeing the Viral Carrot Ribbon Salad again and again on TikTok, I finally gave it a try and now I completely understand the hype.
Spotlight on This Viral Carrot Ribbon Salad
- It’s nutritious: Made almost entirely from fresh carrots, this salad is naturally vegan, packed with fiber, and uses simple, wholesome ingredients.
- It’s quick and easy: This vibrant carrot salad comes together in just 5 minutes and is perfect for busy weeknights or last-minute side dishes.
- It’s full of flavor: With an Asian-inspired dressing and a kick of chili oil, this carrot ribbon salad adds the perfect fresh and spicy touch to rice bowls, stir-fries, or even spring rolls.
- It’s budget-friendly: Chances are you already have most of these ingredients at home, making this an affordable recipe you can whip up anytime.
- It’s versatile: Serve it as a refreshing side dish, layer it into wraps, or top it with crispy tofu or chickpeas for a light and satisfying vegan meal.
- It’s eye-catching: The bright carrot ribbons make this salad as beautiful as it is delicious, making it a standout on any table.
The Ingredients
Carrots: Peel fresh carrots into long, thin ribbons for the base of this salad. They add crunch, natural sweetness, and make the dish look beautiful and vibrant.
Green onions: Light and mild, green onions add a fresh flavor that complements the carrots without overpowering them.
Fresh garlic: Fresh garlic cloves bring bold flavor to the dressing. Skip the powder and go with minced garlic for the best taste.
Rice vinegar: This classic Asian vinegar gives the salad a tangy, refreshing kick and balances the spice from the chili oil.
Chili crisp oil: A jar of chili crisp adds the perfect blend of heat, crunch, and savory flavor. It’s the ingredient that makes this carrot ribbon salad so addictive.
Soy sauce: This sauce is salty, adding an umami depth to the dressing. You can easily swap it with tamari or coconut aminos to keep the salad gluten-free.
Sesame oil: A little sesame oil gives a rich, nutty flavor that pairs perfectly with the carrots and chili oil. If needed, you can substitute with olive oil, but sesame oil is recommended.
Toasted sesame seeds: The final touch that ties the salad together. Sprinkle them on top for extra crunch and an authentic Asian-inspired finish.
Frequently Asked Questions
No. I do not recommend freezing this salad.
No, but can I be real for a moment? This carrot salad is best after chilling in the fridge for one day. However, you can definitely eat it right away.
The chili crisp oil adds a mild to medium heat. You can adjust the spice level by adding less chili oil or balancing it with a drizzle of maple syrup for sweetness.
It pairs perfectly with rice bowls, stir-fries, spring rolls, or these BBQ Lentil Patties. It also makes a colorful addition to a holiday table or summer BBQ.
Yes, you can prepare the carrot ribbons and dressing in advance.
The Instructions
Step one: Toast the sesame seeds in a small pan over medium heat for about 5 minutes. Stir every 30 seconds or so. Remove the pan from the heat and allow the seeds to cool.
Step two: Use a vegetable peeler or potato peeler to peel the carrots into ribbons. Add the carrot ribbons to a medium glass bowl.
Step three: Add the remaining ingredients to the bowl, including green onions, fresh garlic, rice vinegar, soy sauce, chili oil, sesame oil, and toasted sesame seeds.
Step four: Use tongs to toss everything together. Enjoy immediately or chill for 1-2 hours.
Storage
Place leftovers into an airtight container or place plastic wrap over the bowl and store in the fridge for up to 3-4 days.
Tips + Modifications
I like to eat this salad with chopsticks.
Use fresh carrots and peel the outer layer first to remove debris.
For less spicy, add less crispy chili oil. It is definitely spicy.
For a gluten-free option, swap the soy sauce for coconut aminos.
Add a drizzle of maple syrup for a sweeter, and toned down spicy flavor.
I recommend chilling this salad for at least 2 hours but it is also great served right away.
More Vegan Salad Recipes
Simple Cucumber Salad with Fresh Dill
Viral Carrot Ribbon Salad
Equipment
- 1 small pan *to toast sesame seeds
- 1 medium glass bowl
Ingredients
- 1 pound bag of large carrots or about 7 large carrots
- 2 green onions, thinly sliced About 3-4 tablespoons
- 3 large garlic cloves, minced
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoon crispy chili oil
- 2 tablespoons toasted sesame oil
- 1 tablespoon sesame seeds
Instructions
- Toast the sesame seeds in a small pan over medium heat for about 5 minutes. Stir every 30 seconds or so. Remove the pan from the heat and allow the seeds to cool.
- Use a vegetable peeler or potato peeler to peel the carrots into ribbons. Add the carrot ribbons to a medium glass bowl.
- Add the remaining ingredients to the bowl, including green onions, fresh garlic, rice vinegar, soy sauce, chili oil, sesame oil, and toasted sesame seeds.
- Use tongs to toss everything together. Enjoy immediately or chill for 1-2 hours.
