Viral Carrot Ribbon Salad (The “Glow-Up” Salad TikTok Won’t Stop Making)

Viral carrot ribbon salad is a raw carrot salad where carrots are peeled into long wide ribbons using a Y-peeler and tossed in a sesame chili crisp dressing with fresh cilantro, scallions, and toasted sesame seeds.

I have been making this ever since it took over TikTok and it genuinely changed the way I look at carrots. The technique is everything: instead of shredding or slicing, a sharp Y-peeler drags long flat ribbons off the carrot that look like pasta and curl in ice water into something that actually belongs on a table. It is one of those recipes that looks like it took way more effort than it did.

What I do differently here is use rainbow carrots instead of orange-only. The mix of purple, yellow, and orange makes the bowl look like something you would stop scrolling for, and each color brings something different nutritionally: purple carrots carry anthocyanins, yellow carry lutein, and orange carry beta-carotene. I dress everything with Fly By Jing Sichuan Chili Crisp, which has a smoky, tingly depth that turns a simple raw carrot salad into something genuinely craveable.

The only tool you need beyond a bowl and a knife is a good Y-peeler. I use the OXO Good Grips Y-Peeler because the swivel blade handles the tapered, irregular shape of heirloom rainbow carrots without slipping and gives you wide, even ribbons instead of thin, stringy ones.

Key Takeaways

• Rainbow carrots make this salad more colorful and nutritionally varied than the single-color version
• An ice water bath after peeling is what gives the ribbons their signature curl and crunch, so do not skip it
• The dressing is built on chili crisp oil, so the heat is smoky and layered, not just spicy
• This salad holds for up to three days in the fridge and actually tastes great the next day
• One serving is about 235 calories, making this one of the lightest and most satisfying salads I make
• It works as a side dish, a grain bowl base, or a full meal with a protein added on top

What Is the Viral Carrot Ribbon Salad

The original version of this salad was created by Cassie Yeung and became one of the most-searched recipes of 2025, landing in Google’s top five trending recipes of the year. The idea is simple: instead of shredding or slicing carrots, you peel them into long flat ribbons that drape and curl like pasta and dress them in a punchy, Asian-inspired vinaigrette. It spread fast because the technique is completely achievable for any skill level and the result photographs beautifully.

Most versions use regular orange carrots. I reach for rainbow carrots because the color range turns an already good-looking salad into something that looks intentionally styled. Purple, yellow, orange, and white carrots all peel into ribbons the same way, and the variety of antioxidants across those colors makes one bowl of raw vegetables do a lot of nutritional work.

The “glow-up salad” framing that followed this recipe is mostly earned. Carrots are one of the richest food sources of beta-carotene, which your body converts to vitamin A, and the sesame oil in the dressing actually helps your body absorb that fat-soluble nutrient more efficiently. Just keep the portions sensible. Eating very large amounts of beta-carotene every day can temporarily make skin look slightly orange, a harmless condition called carotenemia, so a reasonable salad serving is exactly right.

What You Need

Rainbow carrots are the star. Look for thicker ones since they yield wider, longer ribbons that drape better and look more dramatic. Most grocery stores carry them in a mixed bag near regular carrots, and farmer’s market bunches are even better for variety.

The dressing is built around Fly By Jing Sichuan Chili Crisp, and I stir the jar well before every scoop to distribute the oil, crispy bits, and dried chilies evenly. The tingly heat from the Sichuan peppercorns is a genuinely different kind of spice than regular hot sauce, and it is what makes this dressing taste more complex than the ingredient list suggests. Start with two tablespoons if you are new to chili crisp and go from there.

For peeling, I use the OXO Good Grips Y-Peeler every single time. The wide swivel blade gives you ribbons that are closer to pappardelle width than what a standard peeler produces, and those wider ribbons hold the dressing better and look far more impressive on the plate. If you have a serrated Y-peeler, that version makes slightly grooved ribbons that hold the dressing even better.

Ingredients (serves 4)

For the salad

• 1½ lb rainbow carrots (about 6 to 8 medium), scrubbed
• ⅓ cup fresh cilantro leaves, lightly chopped, plus more for garnish
• 3 scallions, thinly sliced on the bias
• 2 tablespoons toasted sesame seeds (white, black, or a mix)
• ¼ cup roasted salted peanuts, roughly chopped (optional)
• Ice water, for soaking

For the dressing

• 3 tablespoons Fly By Jing Sichuan Chili Crisp, stirred well
• 2 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar, unseasoned
• 1 tablespoon low-sodium soy sauce or tamari
• 1 tablespoon fresh lime juice
• 1 teaspoon honey or maple syrup
• 2 garlic cloves, finely grated
• 1 teaspoon fresh ginger, finely grated

How to Make Viral Carrot Ribbon Salad

Step 1: Peel the carrots into ribbons

Trim the tops of each carrot and lay it flat on a cutting board. Using the OXO Good Grips Y-Peeler, drag the blade in long firm strokes from stem to tip to shave wide flat ribbons. Rotate the carrot a quarter turn every two to three passes to get even ribbons all the way around, and stop when the carrot is too thin to hold safely. Save the cores for snacking or stock.

Step 2: Ice water bath

Drop the ribbons into a bowl of ice water as you go and let them soak for 10 minutes. They will curl into spirals and firm up into that satisfying crunch the salad is known for. Drain thoroughly and pat dry with a clean kitchen towel or spin in a salad spinner. Wet ribbons will water down the dressing fast.

Step 3: Toast the sesame seeds

Add the sesame seeds to a small dry skillet over medium heat and toast for two to three minutes, swirling the pan constantly. Pull them off the heat the moment they smell nutty and fragrant and slide them onto a plate to stop cooking. They go from toasted to burnt quickly.

Step 4: Make the dressing

Whisk together the grated garlic, ginger, honey, soy sauce, rice vinegar, and lime juice in a small bowl until the honey dissolves. Whisk in the sesame oil, then stir in the chili crisp last to keep those crispy bits intact. Taste and adjust: more lime for brightness, more chili crisp for heat, a little more honey if it needs balance.

Step 5: Toss and serve

Add the dried carrot ribbons to a wide bowl with the scallions and cilantro. Pour three-quarters of the dressing over the top and toss with tongs for 30 to 60 seconds, gently folding until every ribbon is glossy. Taste and add more dressing if needed. Transfer to a wide shallow platter and top with toasted sesame seeds, peanuts, extra cilantro, and a final drizzle of chili crisp oil from the jar.

Tips for the Best Results

Do not skip the ice water bath. This single step is what gives the ribbons their curl and their crunch, and it is the difference between a salad that holds up for hours and one that goes limp in 20 minutes.

Stir the chili crisp jar before every scoop. The crispy garlic, shallot bits, and dried chilies sink to the bottom while the oil floats on top, so an unstirred scoop is mostly oil with none of the texture or depth that makes this dressing special.

Add the dressing in stages. Pour three-quarters over first, toss, taste, then add more. Carrots release a small amount of liquid as they sit and an overdressed salad is hard to fix after the fact.

Use a wide, shallow platter instead of a deep bowl. Rainbow carrot ribbons are one of the best-looking salads you can put on a table and a deep bowl hides the colors. Let the presentation do the work.

Storage and Make-Ahead

This salad is genuinely great for meal prep. The raw carrots are dense enough to hold up under dressing far longer than leafy greens, so the fully dressed salad keeps well in an airtight container for up to three days.

Day one is peak crunch. By day two the texture shifts to something closer to cold sesame noodles, which I think is honestly just as good. By day three the ribbons are softer but still full of flavor. Drain any pooled liquid and add a squeeze of fresh lime to bring it back before serving.

To prep further ahead, store the carrot ribbons, dressing, and garnishes all separately in the fridge for up to four days and toss right before eating for the best texture.

How to Add Protein

This salad works as a side but it turns into a complete meal with very little extra effort. Shredded rotisserie chicken is the fastest option, so pile it on top just before the final garnish. Grilled shrimp works especially well because the brininess plays against the chili crisp in a way that feels intentional.

For a plant-based meal, I stir in half a cup of shelled edamame for color and protein, or I make crispy chickpeas by tossing a drained can with soy sauce and a little cornstarch and air-frying them for 12 minutes. Soft silken tofu cubed and laid gently over the top absorbs the dressing and keeps everything fully vegan.

A jammy soft-boiled egg on top is also a great option if you want something more filling without changing the flavor at all.

What to Serve With It

This salad pairs well with anything that has a bold glaze or rich sauce. Teriyaki chicken thighs, miso salmon, char siu pork, or sticky beef short ribs all work because the bright acid and chili heat from the dressing cut through rich proteins cleanly.

It also works as a topping for cold soba or rice noodles to build a bigger bowl. Toss the noodles with a little extra sesame oil and soy sauce, pile the salad on top, and finish with the same garnishes.

For a lighter spread, set it out alongside steamed dumplings, spring rolls, or a bowl of miso soup and it holds its own easily.

The Salad That Changed How I Shop for Carrots

This viral carrot ribbon salad earns every bit of its reputation. It is fast, it is beautiful, and the rainbow carrot version makes it genuinely exciting to look at and eat. Once you see how easy the ribbon technique is and how much the chili crisp dressing elevates a humble vegetable, you will understand why a carrot salad ended up in the most-searched recipes of the year. Make it once and it goes into permanent rotation.

Frequently Asked Questions