Soups & Salads · American

Carrot Ribbon Salad

Name: Carrot Ribbon Salad
Total time: 20 min
Yield: 4
Ingredients: 3 unit carrots (large, peeled); 1 ½ tbsp rice vinegar; 1 tbsp soy sauce; 2 tsp toasted sesame oil; 1 clove garlic (finely grated); 1 tsp chili crisp; 1 tbsp sesame seeds; 2 unit green onions (thinly sliced)

8 ingredients · 20 minutes · 4 servings

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VegetarianVegan · without onePescatarianNo porkNo alcohol

Contains: gluten, sesame, soy

Ingredients

Servings:

3 unit	carrots (large, peeled)
1 ½ tbsp	rice vinegar
1 tbsp	soy sauce
2 tsp	toasted sesame oil
1 clove	garlic (finely grated)
1 tsp	chili crisp
1 tbsp	sesame seeds
2 unit	green onions (thinly sliced)
1 unit	lime (juice)optional
1 tsp	honey (for a sweeter dressing)optional

Method

peel6 min
raw carrots, firm and cold
run a vegetable peeler lengthwise down each carrot to make long, broad ribbons, rotating the carrot when one side gets flat. Stop at the narrow woody core rather than forcing short shards from it; even ribbons soften and take dressing at the same rate.
mix2 min
dressing fully combined before it touches the carrots
rice vinegar + soy sauce + sesame oil + garlic + chili crisp until the oil is dispersed and the garlic is no longer clumped. Taste before adding any optional honey: soy and chili crisp brands vary enough in sweetness and salt that a fixed extra dose can bury the carrot.
marinate8 min
room temperature, tossed once halfway through
carrot ribbons + dressing, lifting and turning gently until every strip is glossy, then rest 5 to 10 minutes. The acid and salt soften only the outer cell layers in this window; much longer and the ribbons move from flexible-crisp to limp.
season2 min
immediately before serving
+ sesame seeds + green onions, with optional lime if the salad needs more brightness. Toss once and serve while the ribbons still spring back when folded; do not pour any accumulated dressing puddle over the top just to use it up.