Spicy Raw Carrot Ribbon Salad
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Dive into a bowl of this viral Carrot Ribbon Salad Recipe, taking socials by storm. Crunchy, spicy and a snap to make, this shaved carrot recipe is an easy vegetable side dish that whips up in minutes.
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Do you ever have a bag of carrots on hand that you bought because a recipe called for a carrot or two? Now you have a bunch of carrots and aren’t sure what to do with them? This recipe is it!
Put those carrots to use in this simple side dish. Shave the carrots, toss in a spicy Asian dressing and serve. No cooking required. This shaved carrot recipe pairs perfectly with mains like Sticky Teriyaki Chicken Thighs, Savoury Pan-Seared Shrimp, or Indonesian Chicken Satay.
Star Ingredients & Substitutions
- Carrots – Full raw, fresh carrots, not baby carrots, are essential for making the long signature carrot ribbons this recipe is known for. I like to use thicker carrots vs the slender ones when available, because they make nicer ribbons that aren’t too thin.
- Spicy Chili Crisp – You can find this in most Asian sections of the grocery store. I don’t find it overly spicy, not to worry. You can also leave this ingredient out if you like.
- Rice Wine Vinegar – Gives this recipe its bright, tangy flavor. White vinegar is an excellent substitute, but it is a little sharper. To even out the sharpness, use less or add a tsp of sugar to the white vinegar first before adding to the salad. Lemon
- Soy Sauce & Sesame Oil – Add a little umami flavor to balance out the acidity of this spicy carrot salad.
Step-By-Step Made Simple
- Use a potato peeler to remove the outer layer of each carrot and throw that part away. Peel long strips of carrot lengthwise using the potato peeler. I recommend sticking to one side and adding a little pressure to get thin but slightly thicker pieces. When the lighter, whiter part of the carrot middle shows, flip the carrot over and peel the other side. The center of the carrot is a bit tough, so I just discard the carrot once I have reached this point. Continue until all the carrots are peeled.
- Place the ribbons of carrot in a bowl. Use a grater to shred the garlic finely. You can also finely mince the garlic, but I don’t find that it is as fine as you can get with a grater.
- Add the remaining ingredients to the bowl and toss with tongs before serving. I have eaten this recipe right after making it, and after it has sat and marinated and prefer it freshly made.
Can This Carrot Salad Be Made In Advance?
Yes, it can, but I prefer it fresh. I find that after it sits too long that the carrots lose their crunchy texture. If you need to prep it ahead, I would peel the carrots into ribbons and make the dressing and then toss just before you are ready to enjoy.
Is This Recipe Gluten-Free?
No, not as it is, but you can easily swap the soy sauce with tamari to make it gluten-free.
Spicy Raw Carrot Ribbon Salad
Ingredients
- 7-8 medium carrots (1.5 lb)
- 2 cloves garlic
- 3 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp chili crisp
- 2 tbsp finely chopped fresh parsley
- 2 tbsp sesame seeds
Instructions
- Use a potato peeler to remove the outer layer of each carrot. Then use the peeler to peel ribbons of carrot lengthwise. Continue until all the carrots are peeled into ribbons. Add the carrot ribbons to a large bowl
- Grate the garlic and add to the bowl.
- Add the remaining ingredients to the bowl and toss to coat just before serving.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
