Love carrots? I’ve go the reliable salad for you!

Thinly sliced carrots are combined with green onions, cilantro, garlic and toasted sesames in a well-seasoned dressing consisting of chili crunch, toasted sesame oil and rice vinegar. It only takes a few minutes to prepare and the results are addictive. This salad is loaded with vitamin A, vitamin K, fiber, potassium and a good source of antioxidants!

Serve as is or as a side with spring rolls, or as a healthy and crunchy addition to your go-to rice bowls!

To cook this Carrot Ribbon Salad Set out:

for the dressing:

rice vinegar – Adds acidity and tang with slight sweetness.
low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
chili crisp (or aka chili crunch) – More about this ingredient below.
toasted sesame oil – Gives this dressing a toasty warm flavor.
garlic – This adds distinct and punchy flavor to this dish.

for the salad:

carrots – I use medium sized carrots.
green onion – For a mild yet bright onion flavor.
cilantro – Adds bright herbaceous flavor
toasted sesame seeds – Lends flavor, some texture and visual appeal.

WHAT IS CHILI CRUNCH?

Chili crunch is a condiment that’s typically made up of oil infused with dried red and chili peppers, crispy onion and garlic. Sometimes called “chili crisp”, “chili oil” or even “chili sauce”. It’s spicy and crunchy with some smokiness. It can be used with a wide variety of dishes. A regular here it with eggs, pasta, vegetables and on pizza. I’m still in the works of developing a kitchen-made version, but in the meantime, I found mine (Chili Onion Crunch) at Trader Joes but Momofuko is another brand I would recommend.

Make The Dressing:

In a glass jar or container with a tight fitting lid, measure and add 3 tablespoons rice vinegar, 2 tablespoons low-sodium soy sauce, 1 tablespoon chili crisp, and 2 teaspoons toasted sesame oil.

Secure the lid and shake well to combine.

Make The Salad:

Using a vegetable peeler, thinly slice 8 to 10 carrots into ribbons.

And add to a large bowl.

Next, add in 4 to 6 sliced green onions, 2 tablespoons minced fresh cilantro, 2 to 4 (or more) cloves of minced fresh garlic and 2 teaspoons toasted sesame seeds. I usually add the garlic to the dressing, but I forgot, so I added it in here – not that it genuinely matters lol.

Pour in the dressing.

And toss well to coat. I like to wear food-grade gloves and mix by hand. Alternatively, you could make the dressing in the bowl, add in the rest of the salad ingredients and toss well to coat.

That’s it! See? SO straightforward!

This salad is so fresh and crisp! I think you’re going to love it!