THE VIRAL CARROT RIBBON SALAD! Asian style vs. American style 🤔

Ingredients

• 4 large Carrots (washed, peeled, and cut into thin ribbons using a peeler or mandoline)
• 1 tbsp Soy Sauce (regular or gluten‑free soy sauce for Asian dressing)
• 1 tbsp Rice Vinegar (for Asian dressing)
• 1 tbsp Sesame Oil (toasted sesame oil for Asian dressing)
• 1 clove Garlic (grated, divided between both dressings)
• 1 tbsp Chili Crunch (store‑bought or homemade spicy sesame‑nut topping for Asian dressing)
• 2 stalks Green Onions (thinly sliced, for Asian dressing)
• 1 tsp Sesame Seeds (to taste, for Asian dressing)
• 1 tbsp Red Wine Vinegar (for American dressing)
• 1 tbsp Extra Virgin Olive Oil (for American dressing)
• 1/4 cup Fresh Dill (chopped, for American dressing)
• 1/4 cup Red Onion (thinly sliced, for American dressing)
• 1 tsp Calabrian Chili (optional, for American dressing)
• 1 tsp Lemon Juice (freshly squeezed, for American dressing)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Wash and Peel Carrots

   Rinse the carrots under cold water, peel them, and set aside.

   Time: PT3M

2. Create Carrot Ribbons

   Using a vegetable peeler or mandoline, run each carrot lengthwise to produce thin ribbons. Place all ribbons in a large bowl.

   Time: PT5M

3. Divide Carrot Ribbons

   Split the ribbons evenly into two separate bowls – one for the Asian dressing and one for the American dressing.

   Time: PT1M

4. Prepare Asian Dressing

   In a small bowl whisk together 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, the grated garlic, 1 tbsp chili crunch, sliced green onions, and sesame seeds. Taste and adjust seasoning if needed.

   Time: PT3M

5. Toss Asian Carrot Salad

   Pour the Asian dressing over the carrot ribbons in its bowl. Toss gently until all ribbons are evenly coated.

   Time: PT2M

6. Marinate Asian Salad

   Let the Asian‑style carrot salad rest for 10–15 minutes at room temperature to allow flavors to meld.

   Time: PT12M

7. Prepare American Dressing

   In another small bowl whisk together 1 tbsp red wine vinegar, 1 tbsp extra virgin olive oil, the remaining grated garlic, chopped dill, sliced red onion, optional Calabrian chili, a squeeze of lemon juice, and season with salt and pepper to taste.

   Time: PT3M

8. Toss American Carrot Salad

   Drizzle the American dressing over the second bowl of carrot ribbons and toss gently to combine.

   Time: PT2M

9. Serve

   Transfer both salads to serving plates. Serve immediately or keep chilled until ready to eat.

   Time: PT2M

Nutrition Facts

Calories

130

Protein

2 g

Carbohydrates

15 g

Fat

7 g

Fiber

4 g