Carrot ribbon salad for lunch—fresh, spicy, and so good! Inspired by Cassie on TikTok
Carrot ribbon salad for lunch—fresh, spicy, and so good! Inspired by Cassie on TikTok! is a easy Asian recipe that serves 2. 120 calories per serving. Recipe by Denise Benson Photography on YouTube.
Prep: 15 min | Cook: PT0M | Total: 25 min
Cost: $2.50 total, $1.25 per serving
Ingredients
- 2 large Carrots (peeled into thin ribbons using a vegetable peeler or julienne slicer)
- 2 stalks Green Onions (chopped, white and green parts separated)
- 1 clove Garlic (minced)
- 2 tablespoons Sesame Oil (toasted sesame oil for flavor)
- 2 tablespoons Soy Sauce (regular or low‑sodium; use tamari for gluten‑free)
- 1 tablespoon Rice Vinegar (adds bright acidity)
- 1 teaspoon Spicy Chili Crisp (adds heat and crunch; adjust to taste)
- 1 teaspoon Sesame Seeds (toasted, for garnish)
Instructions
Create Carrot Ribbons
Using a vegetable peeler or julienne slicer, peel the carrots into long, thin ribbons. Place the ribbons in a large mixing bowl.
Time: PT5M
Prep Aromatics
Finely chop the green onion whites and slice the green parts for garnish. Mince the garlic clove and add both to the bowl with the carrot ribbons.
Time: PT3M
Make the Dressing
In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and chili crisp until smooth.
Time: PT2M
Toss the Salad
Pour the dressing over the carrot ribbons and aromatics. Toss gently with tongs or two spoons until everything is evenly coated.
Time: PT3M
Garnish and Serve
Sprinkle toasted sesame seeds and the sliced green onion greens over the top. Serve immediately or chill for up to an hour.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 2g
- Carbohydrates
- 12g
- Fat
- 7g
- Fiber
- 3g
Dietary info: Vegan, Gluten‑Free (use tamari), Dairy‑Free
Allergens: Soy, Sesame, Wheat (if regular soy sauce is used)
Ingredient Substitutions
- Instead of Carrots: Daikon radish, Zucchini
- Instead of Green Onions: Chives, Leeks
- Instead of Garlic: Garlic powder (1/8 tsp)
- Instead of Sesame Oil: Peanut oil, Vegetable oil (less flavor)
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Rice Vinegar: Apple cider vinegar (1 tsp less)
- Instead of Spicy Chili Crisp: Sriracha, Gochujang (1 tsp)
- Instead of Sesame Seeds: Pumpkin seeds, Sunflower seeds
Equipment Needed
- Vegetable Peeler or Julienne Slicer
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Whisk or Small Spoon
- Salad Tongs (optional)
Critical Steps — Do Not Skip
- Peeling carrots into thin, uniform ribbons
- Whisking the dressing until fully emulsified
- Tossing the salad just enough to coat without bruising the ribbons
Chef Tips from the Video
- Toast sesame seeds in a dry skillet for 1‑2 minutes to bring out their nutty aroma.
- For extra crunch, add thinly sliced cucumber or bell pepper strips.
- If you like extra heat, increase the chili crisp to 1½ teaspoons or add a dash of crushed red pepper flakes.
Troubleshooting
Carrot ribbons are too thick and soggy.
Use a sharper peeler or a mandoline with a thin julienne blade; slice the carrots more gently.
Dressing tastes too salty.
Add a splash more rice vinegar or a pinch of sugar to balance the salt.
Salad becomes limp after sitting.
Keep the dressing separate until ready to serve, or add a little extra sesame oil right before serving.
Storage
Refrigerator: Store in an airtight container for up to 3 days; keep dressing separate if preparing far in advance.
Freezer: Not recommended; texture of carrots will degrade.
Room temperature: Best served within 1 hour of preparation.
Make-Ahead Tips
- Prepare the carrot ribbons and store them in a bowl of ice water; drain before dressing.
- Make the dressing up to 2 days ahead and keep refrigerated.
- Combine dressing and salad just before serving to maintain crunch.
Frequently Asked Questions
What is the cultural significance and history of carrot ribbon salad in Asian cuisine?
Carrot salads have long been a staple in Chinese and Korean home cooking, valued for their crisp texture, bright color, and quick preparation. Thinly sliced or shredded carrots are often tossed with sesame‑based dressings, reflecting a tradition of using simple, fresh vegetables to balance richer dishes.
What are the traditional regional variations of carrot ribbon salad in Chinese cuisine?
In northern China, carrots are sometimes paired with ginger and a light soy‑vinegar dressing, while in southern regions, a sweeter glaze of honey and rice wine may be added. Korean versions often include gochugaru (red pepper flakes) for heat, similar to the chili crisp used here.
How is carrot ribbon salad traditionally served in Chinese family meals?
It is typically served as a cold side dish or appetizer, placed alongside hot dishes like stir‑fry or braised meats to provide a refreshing contrast in temperature and texture.
What occasions or celebrations is carrot ribbon salad traditionally associated with in Asian cultures?
Carrot salads are common at Lunar New Year feasts and family gatherings because the bright orange color symbolizes good luck and prosperity. They are also a popular everyday side due to their quick preparation.
What other Asian dishes pair well with carrot ribbon salad?
It pairs beautifully with soy‑glazed salmon, Korean BBQ (bulgogi), Chinese steamed dumplings, or a simple bowl of jasmine rice. The crisp acidity cuts through richer, fatty proteins.
What are the authentic traditional ingredients for carrot ribbon salad versus acceptable substitutes?
Authentic ingredients include fresh carrots, toasted sesame oil, light soy sauce, rice vinegar, and toasted sesame seeds. Acceptable substitutes are tamari for gluten‑free soy sauce, apple cider vinegar for rice vinegar, and chili oil or sriracha in place of chili crisp.
What are the most common mistakes to avoid when making carrot ribbon salad?
Common errors include over‑peeling the carrots so they become thick and soggy, using too much soy sauce which makes the salad overly salty, and tossing the salad too vigorously, which bruises the ribbons and loses crunch.
Why does this carrot ribbon salad recipe use chili crisp instead of plain chili flakes?
Chili crisp adds both heat and a crunchy oil‑infused texture, giving the salad a more complex mouthfeel than dry chili flakes, which would only provide heat without the added crunch.
Can I make carrot ribbon salad ahead of time and how should I store it?
Yes, you can prepare the ribbons and dressing separately. Store ribbons in a sealed container with a little ice water in the refrigerator and keep the dressing in a separate jar. Combine just before serving to retain crispness.
What does the YouTube channel Denise Benson Photography specialize in?
The YouTube channel Denise Benson Photography primarily focuses on photography tutorials, gear reviews, and visual storytelling, but Denise also shares occasional lifestyle and quick‑recipe videos like this carrot ribbon salad.
How does the YouTube channel Denise Benson Photography's approach to cooking videos differ from other food channels?
Denise Benson Photography brings a strong visual aesthetic to her cooking videos, emphasizing clean composition, natural lighting, and step‑by‑step clarity, which reflects her photography background and sets her apart from typical food‑only channels.
Last updated: September 2, 2026
