Carrot Ribbon Salad
Servings 4
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.