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

Ingredient Substitutions

• Instead of Carrots: Daikon radish, Parsnip
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Rice Vinegar: Apple cider vinegar, White wine vinegar
• Instead of Sesame Oil: Peanut oil, Avocado oil
• Instead of Garlic: Garlic paste, Garlic powder (1/4 tsp)
• Instead of Chili Crunch: Sriracha mixed with toasted sesame seeds
• Instead of Green Onions: Chives
• Instead of Sesame Seeds: Pumpkin seeds
• Instead of Red Wine Vinegar: Apple cider vinegar
• Instead of Extra Virgin Olive Oil: Avocado oil
• Instead of Fresh Dill: Fresh parsley
• Instead of Red Onion: White onion
• Instead of Calabrian Chili: Red pepper flakes
• Instead of Lemon Juice: Lime juice
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Vegetable Peeler or Mandoline
• Cutting Board
• Mixing Bowls
• Measuring Spoons
• Small Whisk or Fork (optional)
• Serving Spoon (optional)

Critical Steps — Do Not Skip

• Creating uniform carrot ribbons with a peeler or mandoline
• Allowing the Asian salad to marinate for at least 10 minutes

Chef Tips from the Video

• After ribboning, briefly shock carrots in ice water, then pat dry – this maximizes crunch.
• For extra heat, add a few drops of sriracha to the Asian dressing.
• Toast sesame seeds lightly in a dry pan for a nuttier aroma before adding to the Asian salad.

Troubleshooting

Storage

Refrigerator: Store each salad in an airtight container for up to 2 days. Re‑mix before serving.

Freezer: Not recommended; texture of carrots deteriorates.

Room temperature: Can sit at room temperature for up to 30 minutes after marinating.

Make-Ahead Tips

• Ribbon the carrots up to 1 day ahead and store them in a bowl of ice water to retain crunch.
• Prepare both dressings in advance; keep them separate and combine just before serving.

Frequently Asked Questions