Spicy Raw Carrot Ribbon Salad
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.
Servings: 4 servings
Calories: 105kcal
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.
Notes
Storing Lefovers:
I prefer to eat this salad fresh and assemble, just before eating to maintain the crunchiness in the carrots. But, if you do have leftovers, you can store them in the fridge in a tightly sealed container for up to 4 days.
Other Notes:
Make this recipe gluten-free by swapping the soy sauce for tamari.
White wine vinegar can be used instead of rice wine vinegar, but add a tsp of sugar and mix first before adding to the bowl.
Nutrition
Calories: 105kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 327mg | Potassium: 387mg | Fiber: 4g | Sugar: 5g | Vitamin A: 18003IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 1mg