Viral Ribbon Carrot Salad

Ingredients

• 3 medium Carrots (peeled and shredded using a box grater)
• 0.25 medium Red Onion (thinly sliced)
• 2 stalks Scallions (thinly sliced, both white and green parts)
• 2 tablespoons Rice Vinegar (adjust to taste)
• 1 tablespoon Roasted Sesame Oil (toasted sesame oil for depth of flavor)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1 teaspoon White Sesame Seeds (toasted)
• 1 teaspoon Honey (optional, adds a subtle sweetness)
• 1 teaspoon Spicy Chili Crunch (store‑bought or homemade, adds heat and texture)

Instructions

1. Prepare the vegetables

   Peel the carrots and shred them using a box grater. Thinly slice the red onion and scallions. Transfer all shredded vegetables to a large mixing bowl.

   Time: PT5M

2. Make the dressing

   In a small bowl whisk together rice vinegar, roasted sesame oil, soy sauce, honey (if using), and spicy chili crunch until fully emulsified.

   Time: PT3M

3. Combine salad and dressing

   Pour the dressing over the shredded carrots, red onion, and scallions. Toss gently until every strand is evenly coated.

   Time: PT4M

4. Add finishing garnish

   Sprinkle toasted white sesame seeds over the top of the salad for extra crunch and visual appeal.

   Time: PT1M

5. Serve or store

   Serve the salad immediately or cover and refrigerate. It stays fresh for 3‑4 days.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

2g

Carbohydrates

15g

Fat

5g

Fiber

3g