Carrot Ribbon Salad

This addictive and spicy Asian carrot ribbon salad is made with raw carrot ribbons, rice vinegar, toasted sesame oil, soy sauce, spicy chili crisp, fresh garlic, and a sprinkle of green onion and sesame seeds. 

This viral carrot ribbon salad recipe is healthy, delicious, and packed with flavor, and I’m glad my daughter urged me to make it!  The ribbons of carrots become slurpable like noodles, and the dressing is packed with flavor. This delicious, craveable carrot salad recipe will be on repeat in my house, and it pairs nicely with chicken katsu and garlic rice.

Carrot Ribbon Salad

Dressing:

• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 tsp spicy chili crisp & oil
• Honey, to taste, keeping in mind the sweetness of the carrots
• 2 cloves garlic, finely grated

Carrot Ribbon Salad:

• 6-7 medium carrots, outer layer peeled, ends trimmed, sliced into ribbons
• 2-3 green onions, thinly sliced
• 1 tbsp fresh cilantro leaves, finely chopped
• 2 tsp toasted sesame seeds

How to Make a Carrot Ribbon Salad

Prepare the dressing by combining the rice vinegar, soy sauce, toasted sesame oil, chili crisp & oil, honey, and garlic in a small glass jar. Seal with a lid and shake well to combine. Set aside to allow the flavors time to mingle.

Prepare the carrot salad by trimming and discarding the ends, peeling the outer layers of the carrots.

Using a vegetable peeler, thinly slice the carrots into ribbons and add to a large bowl.

Next, add in the green onions, cilantro, and toasted sesame seeds.

To serve, drizzle some of the well-shaken dressing over the salad, to taste, then use tongs to toss to coat the carrot ribbons evenly.

Pour the mixture into a serving bowl and top with a few more toasted sesame seeds and green onions, if desired. Enjoy.

Store leftovers in an airtight container for up to a few days.

Carrot Ribbon Salad

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Course: Salad, Sides

Cuisine: Asian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Glass Jar with Lid
• Vegetable Peeler

Ingredients

Dressing:

• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 tsp spicy chili crisp & oil
• Honey to taste, keeping in mind the sweetness of the carrots
• 2 cloves garlic finely grated

Carrot Ribbon Salad:

• 6-7 medium carrots outer layer peeled, ends trimmed, sliced into ribbons
• 2-3 green onions thinly sliced
• 1 tbsp fresh cilantro leaves finely chopped
• 2 tsp toasted sesame seeds

Instructions

• Prepare the dressing by combining the rice vinegar, soy sauce, toasted sesame oil, chili crisp & oil, honey, and garlic in a small glass jar. Seal with a lid and shake well to combine. Set aside to allow the flavors time to mingle.
• Prepare the carrot salad by trimming and discarding the ends, peeling the outer layers of the carrots.
• Using a vegetable peeler, thinly slice the carrots into ribbons and add to a large bowl.
• Next, add in the green onions, cilantro, and toasted sesame seeds.
• To serve, drizzle some of the well-shaken dressing over the salad, to taste, then use tongs to toss to coat the carrot ribbons evenly.
• Pour the mixture into a serving bowl and top with a few more toasted sesame seeds and green onions, if desired. Enjoy.
• Store leftovers in an airtight container for up to a few days.

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