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Viral Carrot Ribbon Salad

Viral Carrot Ribbon Salad: A Spicy Vegan Sensation

A quick, delicious Vegan Viral Carrot Ribbon Salad featuring crisp carrot ribbons and a spicy dressing, perfect for any occasion.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2-3 carrots Fresh Carrots Peeled and sliced into ribbons
  • 2 stalks Green Onions Chopped
  • 1-2 cloves Fresh Garlic Minced
For the Dressing
  • 2 tablespoons Rice Vinegar Substitute with apple cider vinegar if needed
  • 1 tablespoon Chili Crisp Oil Adjust for your preferred spice level
  • 2 tablespoons Soy Sauce Substitute with tamari or coconut aminos for gluten-free option
  • 1 tablespoon Sesame Oil Recommended for authenticity
For the Garnish
  • ¼ cup Toasted Sesame Seeds Toast in a pan for extra flavor

Equipment

  • Pan
  • Vegetable peeler
  • Medium Glass Bowl
  • whisk
  • tongs

Method
 

Step‑by‑Step Instructions
  1. Toast sesame seeds in a pan over medium heat for about 5 minutes until golden and fragrant.
  2. Peel and slice carrots into long ribbons and place them in a medium glass bowl.
  3. Add chopped green onions, minced garlic, rice vinegar, soy sauce, chili crisp oil, and sesame oil to the carrots. Whisk to combine.
  4. Toss the carrot ribbons with the dressing until well coated.
  5. Serve the salad on a platter and sprinkle toasted sesame seeds on top.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 16gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 20000IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best flavor, let the salad chill for at least 1-2 hours before serving. Leftovers can be stored in the refrigerator for 3-4 days.

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