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!
Servings: 4 servings
Calories: 194kcal
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.
Notes
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.
Nutrition
Serving: 0.5cup | Calories: 194kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 583mg | Potassium: 417mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19004IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 1mg