- For a milder version: reduce the chili crisp to 1 to 2 tablespoons.
- Fully dressed salad keeps up to 3 days refrigerated. Texture shifts from crunchy on day 1 to softer noodle-like by day 3.
- Make ahead: store ribbons, dressing, and garnishes separately for up to 4 days. Toss before serving.
- To add protein: top with shredded rotisserie chicken, grilled shrimp, edamame, or crispy chickpeas.
Viral Carrot Ribbon Salad
Rainbow carrots peeled into long curling ribbons and tossed in a smoky sesame chili crisp dressing with fresh cilantro, scallions, and toasted sesame seeds. Ready in 20 minutes and one of the best-looking salads you can put on a table.
Ingredients
Salad
- 1½ lb rainbow carrots (about 6 to 8 medium), scrubbed
- ⅓ cup fresh cilantro leaves, plus more for garnish
- 3 scallions, thinly sliced
- 2 tbsp toasted sesame seeds
- ¼ cup roasted salted peanuts, roughly chopped (optional)
Dressing
- 3 tbsp Fly By Jing Sichuan Chili Crisp, stirred well
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar, unseasoned
- 1 tbsp low-sodium soy sauce or tamari
- 1 tbsp fresh lime juice
- 1 tsp honey or maple syrup
- 2 garlic cloves, finely grated
- 1 tsp fresh ginger, finely grated
Instructions
- Trim the carrots and lay each flat on a cutting board. Use a Y-peeler to shave long ribbons from stem to tip, rotating the carrot every few passes. Stop when the carrot is too thin to hold safely.
- Drop the ribbons into a bowl of ice water and soak for 10 minutes. Drain and dry thoroughly.
- Toast sesame seeds in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Slide onto a plate immediately.
- Whisk together the garlic, ginger, honey, soy sauce, rice vinegar, and lime juice until the honey dissolves. Whisk in the sesame oil, then stir in the chili crisp last.
- Add the dried carrot ribbons, scallions, and cilantro to a wide bowl. Pour three-quarters of the dressing over the top and toss until every ribbon is glossy. Add more dressing to taste.
- Transfer to a wide shallow platter. Top with sesame seeds, peanuts, extra cilantro, and a drizzle of chili crisp oil.