Trying the Carrot Salad that BROKE THE INTERNET 🤯

Ingredients

• 4 medium carrots Carrots (peeled and sliced into ribbons with a vegetable peeler)
• 2 stalks Green Onion (chopped; reserve a few pieces for garnish)
• 1 tsp Garlic (fresh minced or grated)
• 2 tbsp Soy Sauce (low‑sodium optional)
• 1 tbsp Rice Vinegar (seasoned rice vinegar works well)
• 1 tbsp Roasted Sesame Oil (toasted sesame oil for nutty flavor)
• 1 tbsp Roasted Sesame Seeds (also called Korean crack)
• 1 tsp Chili Crisp (adds heat and crunch; adjust to taste)

Instructions

1. Create Carrot Ribbons

   Using a vegetable peeler, run the blade lengthwise down each peeled carrot to produce long, thin ribbons. Rotate the carrot as you go to get even strips.

   Time: PT5M

2. Transfer Ribbons to Bowl

   Place all carrot ribbons into a large mixing bowl.

   Time: PT1M

3. Prep Green Onions

   Trim the root ends off two green onion stalks, slice them thinly, and set aside a small handful for garnish.

   Time: PT2M

4. Add Green Onions

   Add the chopped green onions to the bowl with the carrot ribbons.

   Time: PT0.5M

5. Add Garlic

   Sprinkle the minced garlic over the vegetables.

   Time: PT0.5M

6. Make the Dressing

   In a small bowl, whisk together soy sauce, rice vinegar, roasted sesame oil, roasted sesame seeds, and chili crisp until well combined.

   Time: PT2M

7. Combine and Toss

   Pour the dressing over the carrot mixture and toss thoroughly until every ribbon is evenly coated.

   Time: PT2M

8. Rest for Flavor

   Let the salad sit for at least 10 minutes at room temperature to allow the flavors to meld. Garnish with the reserved green onion pieces just before serving.

   Time: PT10M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

4 g