Carrot Ribbon Salad
This raw vegetable salad, introduced to me by our daughter Mattes and made popular this summer by TikTok, made me love carrots in the way that this Celery Salad made me fall in love with celery. And by the way, if you still haven’t tried that Celery Salad–what are you waiting for??? Both love affairs caught me off guard and have been equally exciting.
I encourage you to immediately rescue those orange stalks languishing in your refrigerator drawer and get at them with a vegetable peeler. You will never be at a loss for a vegetable to serve again. Enjoy!
Carrot Ribbon Salad
Ingredients
- 2 Tbls minced fresh ginger
- 2 Tbls chili crisp
- 2 Tbls low-sodium soy sauce
- 2 Tbls toasted sesame oil
- 1/4 c rice vinegar
- 6-8 peeled carrots, peeled into ribbons peeled with a vegetable peeler
- 2 scallions, thinly sliced optional
- 2 Tbls toasted sesame seeds
Instructions
- Mix the ginger, chili crisp, soy sauce, sesame oil, and rice vinegar in a medium bowl.
- Add the carrot ribbons and sliced scallions, toss to coat in dressing.
- Sprinkle the sesame seeds and toss again before serving.